Thai Pork Burritos

Courtesy of National Pork Board

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Servings: 4
Prep Time: 10 Min.
Cook Time: 15 Min.
Serve With: Cucumber Vinaigrette Tropical Fruit Orange Sherbet

What you need:
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+ 1 pound lean ground pork
+ 2 Tbsp. grated fresh ginger root
+ 1 garlic clove, peeled and crushed
 
+ 2 c. cole slaw mix with carrots
+ 1 tsp olive oil
+ 3 Tbsp. soy sauce
+ 2 Tbsp. lime juice
+ 1 Tbsp. honey
+ 2 tsp. spice ground coriander
+ 1/2 tsp red pepper flakes, crushed
+ 4 flour tortillas, warmed
+ fresh cilantro, chopped

What to do:
1. Heat large nonstick skillet over high heat. Add pork, cook, crumble and stir until pork is no longer pink (about 3 to 4 min..)
2. Add ginger, garlic, onion and cole slaw mix. Stir-fry with pork for 2 min., until vegetables are wilted.
3. Add all remaining ingredients. Stir constantly to blend well, about 1 min.
4. Spoon equal portions of mixture onto warm flour tortillas, garnish with cilantro, roll up to encase filling and serve.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com

Wine pairings:
Riesling/Rhine , Gewürztraminer , Chenin Blanc

Nutritional information:
Calories: 435; Total Fat: 12g; Saturated Fat: 3g; Cholesterol: 57mg; Total Carbs: 50g; Fiber: 4g; Protein: 30g; Sodium: 1169mg;