Thursday, February 24, 2011

Asian pork with sumo wraps

Digging through the pantry and the refrigerator can lead to some interesting recipes.

Asian wraps
Serves four
  • 2 pounds boneless country style pork (or leaner if you like), cut into 1" cubes
  • salt to taste
  • black pepper to taste
  • cloves, ground (to taste)
  • cinnamon, ground (to taste)
  • fennel seeds, ground (to taste)
  • New Mexico chili powder (to taste)
  • 1 cup garlic chives, fresh
  • 1 cup snow peas, fresh
  • Sumo mandarin
  • Flour tortillas
  1. Toss the pork cubes in the spices, salt.
  2. Heat oil in wok, brown meat. Remove and set aside.
  3. Quickly sauté the snow peas in the wok, set aside.
  4. Sauté the garlic chives in the wok, set aside.
  5. Finish cooking the meat in the wok. 
  6. Heat the tortillas, set aside
  7. Slice the sumo mandarin into about 1/2" to 1" pieces or wedges. Set aside.
  8. Toss the meat, peas and chives in the wok to mix together quickly and re-heat. Adjust seasoning if needed.
  9. Place the warm meat in a bowl, bring the tortillas and sumo slices to the table and assemble the wraps. 
  10. Enjoy.

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