Top-ranked recipe named "Thai Pork Burritos"
The Thai flavor profile continues to grow in popularity---and these Thai-flavored wraps will become a family favorite.
"This was really, really tasty and very easy to make. I added twice as much coleslaw as called for because I liked the crunch. I also used a low sodium soy sauce so it wouldn't be too salty.
I was confused, though, because the directions didn't say what to do with the last several ingredients. I assumed it was the sauce that was supposed to be served with it so that's how I used it. Very delicious!"
Heat large nonstick skillet over high heat. Add pork, cook, crumble and stir until pork is no longer pink, about 3-4 minutes. Add ginger, garlic, onion and coleslaw mix and stir-fry with pork for 2 minutes, until vegetables are wilted. Add the remaining ingredients and stir constantly to blend all ingredients well, about 1 minute. Spoon equal portions of mixture onto warm tortillas, garnish with cilantro, roll up to encase filling and serve.
Republished with permission, National Pork Board
Get the free BigOven app on your phone.
Quickly find any recipe anywhere!
EriqAyz 3 days 20 hours agoI use Turkey instead of pork, same outcome and a lot healthier. Been using this recipe for a while now and will keep making this! You can turn these into spring rolls with a dipping sauce on the side with ease :)
jimshim 4 days 11 hours agoNice job with this recipe. Really great flavors, like the fresh ginger best.
kerripeters31 5 days 22 hours ago
corrinaavila 6 days 17 hours ago
mferrin 1 week agoThese were fabulous! I cooked the pork while saut?ing the onion, garlic and ginger in another pan. Then I stir fried everything with the sauce. The Cole slaw mix stayed crisp and it had a bright flavor. Everyone loved it, although it was a bit spicy for the one year old. Will make again and again.
robertcameronjones 2 months agoThis is a bit of an update to an earlier review. I've fooled with it and I think I have it more or less perfect. It get LOTs of compliments. It's not really authentic, but it's easy to make, it keeps well in the fridge, and it tastes great. Tweaks: Everything is cooked WOK style on high heat making sure not to overcook the veggies so they lose their crunch or the pork till it tastes like rubber. Doubled the sauce recipe Brown sugar, not honey. So much more depth. 1T fresh garlic. That's far more than a single clove 1 large onion, not a small one. 1.5t of red pepper, not 1/2. If you want it really hot, you'll have to use 2 or more tsp At serving time, add cilantro and a squeeze of lime juice. That makes all the flavors pop.
GoodCooker12 4 months agoI thought it was ok but was disappointed based on all the great reviews. I cooked it as suggested by Robertcameronjones and used the ingredients in the original recipe. Here my thoughts. I agree with the robertcameronjones regarding the cooking technique and it worked well (minus the slaw - see below). What I would change if I made it again? 1 - Keep the veggie slaw raw. I use the slaw in another similar type recipe raw and it is great! I used a broccoli and carrot slaw. 2 - Sub lettuce for the tortilla. The flavors call for the crispness of a lettuce wrap. I thought the whole dish lacked a brightness and seemed heavy, the tortilla probably contributed to this. Overall not a bad recipe but with so many great ones out there, one I probably will not make this again.
SlyBoots87 4 months agoEasy and delicious! Used ground turkey and everyone still liked it!
robertcameronjones 4 months agoI liked this dish so much, I made it again. I think you can really improve on it with a few simple changes. 1. Use a wok, and cook everything on high heat as you would a proper stir fry. 2. Remove the pork from the heat the instant it's done cooking unless you choose sausage, which has a lot of fat. Lean meats have a very small time window between raw and gum eraser. A properly done mince will have a little brown on the outside but won't be overcooked. 3. Grill the onions separately, then add to the cooked pork. Deglaze with a few T of rice wine vinegar. You can't cook onions and the slaw mix at the same time. A properly stir fried onion will have char / brown color, and will be translucent and a wilted. 4. Stir fry the ginger and garlic alone for about 30 seconds until the raw smell is gone and it starts to brown. Then move it up the side of the wok to prevent burning. This takes thirty seconds to accomplish. You can use 2T ginger this way without it taking over the whole dish. 5. Stir fry the slaw mix alone for a few minutes. Don't cook it through, but get it piping hot. You will see a lot of steam. Then you know you're done.. That keeps the crunch. 6. Add the already cooked pork/onion and the sauce as a last step. Stir fry it all for just a minute. 7. Season the ground pork with salt and pepper, and season the final mix with salt and pepper. 8. Keep with the burritos and don't go Korean with the lettuce wraps. Live a little! 9. Heat up the torillas in a skillet at high heat until they puff up. Use a little bit of spray oil to help the browning. Allow about 30 seconds a side. Great recipe. I will be making this again!! You will not be disappointed.
robertcameronjones 4 months agoGreat recipe! Very good. Just a few notes and nit picks. I have a large skillet, but it was still too small. Once you add in the 2 cups of the cole slaw mix, the pan was over crowded. I had better luck with a cast iron wok after I changed mid stream. I heated up the tortillas on the skillet I'd ditched earlier with a quick spray of vegetable oil. They puffed up quite nicely, and turned a more appetizing color. 2T of ginger is a lot of ginger. If you don't love ginger, you might want to cut back. I'll try 1T next time, or add it to the cook earlier - before the cole slaw mix - to let the raw flavors fry off. Stir frying cole slaw mix is brilliant. That will be on my steady rotation for stir fries. It adds body and crunch to the dish - certainly better than bean sprouts, IMO.