Peking Chicken or Pork Wrap
Big peking duck fan here - this peking chicken isn't quite the same but, nevertheless, makes a great sandwich and does satisfy the craving.
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INGREDIENTS
Nutrition- 1cup hoisin sauce
- 1⁄4cup soy sauce
- 1⁄4cup rice vinegar
- 1⁄4cup honey
- 1
- 4
- 1⁄2
- 22 lbs pork loin or 2 lbs pork tenderloin
- 1tablespoon sesame oil, divided
- 1cup sliced green onion
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DIRECTIONS
- Mix hoisin sauce, soy sauce, rice vinegar, honey, grated gingerroot, minced garlic and chili paste in a medium bowl.
- Reserve 1 cup hoisin sauce mixture; set aside.
- Cut chicken or pork into thin slices.
- Add chicken or pork to the remaining sauce mixture in bowl, and stir well.
- Cover and marinate in the refrigerator up to 8 hours and at least 2 hours, stirring occasionally.
- Remove chicken or pork from bowl; discard marinade.
- Coat a large nonstick skillet with some olive oil and place over medium heat until hot.
- Add half of the chicken or pork, being careful not to crowd pan so chicken or pork doesn't stew but actually sears and cook 5 minutes or until done.
- Remove chicken or pork from skillet, and set aside.
- Repeat with remaining chicken or pork (you may need to wash up your pan between searing).
- Warm tortillas according to package directions.
- Spread 2 tablespoons of reserved hoisin sauce mixture down the center of each tortilla.
- Arrange 1/8 of chicken or pork slices and 2 tablespoons green onion slices down the center of each tortilla.
- Roll up and enjoy!
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