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Ingredientes
- 1 lb grnd pork
- 2 c. shredded cabbage
- Â Â (half of 16-ounce package cole slaw mix)
- Â Â A few pinches grnd cayenne pepper
- 2 x garlic cloves chopped
- 8 x gingersnap cookies grnd in
- Â Â a food processor
- 1/4 c. aged tamari soy sauce
- 1 Tbsp. wok or possibly vegetable oil
- Â Â (1 turn around the pan in a slow drizzle)
- 6 lrg flour tortillas - (12" dia)
- 1 c. hoisin sauce
- Â Â Shred up a pile of your
- Â Â favorite raw vegetables
- Â Â (or possibly 2 c. shredded cabbage,
- Â Â shredded carrots, fresh bean sprouts, thinly-sliced scallions)
- Â Â Jasmine Rice Sundaes (see recipe)
- Â Â Asian Cucumber Salad (see recipe)
Direcciones
- Combine the pork, cabbage, cayenne pepper, garlic, gingersnap cookies, and soy sauce in a bowl. Form mix into patties. Heat a large, nonstick skillet over medium high heat. Add in wok or possibly vegetable oil to the pan. Cook patties 7 min on each side.
- Heat tortillas on a nonstick surface over high heat for 30 seconds on each side. Paint the tortillas with hoisin sauce, leaving a 1-inch rim from edge. Pile shredded mixed veggies in center of tortilla and top with cooked pork patty. Fold the tortilla up on all four sides and wrap burger in a square package. Invert pork pocket and cut on diagonal. Serve pockets with Jasmine Rice Sundaes and Asian Cucumber Salad.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 480g | |
| Recipe makes 4 servings | |
| Calories 695 | |
| Calories from Fat 290 | 42% |
| Total Fat 32.22g | 40% |
| Saturated Fat 10.13g | 41% |
| Trans Fat 0.09g | |
| Cholesterol 84mg | 28% |
| Sodium 2208mg | 92% |
| Potassium 1062mg | 30% |
| Total Carbs 74.07g | 20% |
| Dietary Fiber 12.4g | 41% |
| Sugars 22.06g | 15% |
| Protein 31.16g | 50% |
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