Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Ground pork

  2. 2 cups 474ml Shredded cabbage

  3. 16-oz package cole slaw mix

  4. A few pinches ground cayenne pepper

  5. 2 Garlic cloves - minced

  6. 8 Gingersnap cookies - ground in

  7. A food processor 1/4 cup 59ml Aged tamari soy sauce

  8. 1 tablespoon 15ml Wok or vegetable oil

  9. 1 turn around the pan in a slow

  10. Drizzle)

  11. 6 Flour tortillas - (12" dia) (large)

  12. 1 cup 237ml Hoisin sauce

  13. Toppings

  14. Shred up a pile of your

  15. Favorite raw vegetables

  16. 2 cups shredded cabbage,

  17. Shredded carrots, fresh bean sprouts,

  18. Thinly-sliced scallions)

  19. Serving Suggestions

  20. Jasmine Rice Sundaes - (see recipe)

  21. Asian Cucumber Salad - (see recipe)

Instructions Jump to Ingredients ↑

  1. Combine the pork, cabbage, cayenne pepper, garlic, gingersnap cookies, and soy sauce in a bowl. Form mixture into patties. Heat a large, nonstick skillet over medium high heat. Add wok or vegetable oil to the pan. Cook patties 7 minutes on each side.

  2. 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.

  3. This recipe yields 4 servings.


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