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
Ksabelis 1 week 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 1 week agoEasy and delicious! Used ground turkey and everyone still liked it!
robertcameronjones 1 week 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 1 week 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.
IronChefChachi 2 months agoLove it! Added sriracha on top for some extra heat. Used sauce to drizzle over top once assembled (thanks to an early poster!). Delicious! Used lettus wraps for a low carb options as recommended by previous poster. This is going in on my favorites list!
ldoolan 2 months agoThis has great flavor, and it's a big hit whenever I make it for dinner.
hilaryvandal 6 months agoThis is a great recipe we've made several times. I've substituted chicken sausage for the pork with delicious results. Also, we wrap this in asian cabbage or lettuce leaves for a lower-carb option. As a bonus, it's a kid pleaser too. Yum.
ldoolan 8 months agoThis was very good! The recipe was short on instructions, but it was easy to figure out.
larissasplitstone 8 months agoI made it with the recommended spices but it was a bit bland so I added extra pepper flakes and garlic.. it was spicy and I loved it!
lisalovesmike 9 months agoYumm. I substituted 93% lean ground turkey since I trying to drop some weight. Still fabulous. Husband liked it too.