Asian Inspired Wraps

Since my lovely roommate and I have completely different schedules, we never really eat dinner together. So I like to make things that reheat really nicely or taste just as good cold!

So I came up with these shredded Asian pork wraps with a broccoli slaw.

They. Are. Delicious.

I was originally going to go for some hoisin sauce with some grated fresh ginger and garlic. But my shopping trip that week landed me at Trader Joe’s and they didn’t have any. And I wasn’t going to make a special trip!

So I picked up Trader Joe’s Island Soyaki sauce. This delicious concoction contains soy sauce, ginger, garlic, sesame seeds, sesame oil among other ingredients that you can actually pronounce!

If you can’t get to a TJ’s for the Island Soyaki sauce, I’ll give you an approximate substitute 🙂

These wraps are great hot or cold, and using broccoli slaw instead of a bag of regular shredded cabbage allows it to stand up to the dressing more. It’ll stay crunchy for a few days, which is perfect for us. You’ll have some leftover slaw, but it’s delicious by itself. One bag won’t be enough for the wraps.


Asian Pork Wraps with Broccoli Slaw
(Makes approximately 6 wraps)

For the Pork:

1 pork tenderloin, approx 1 – 1.5 lbs
1 c. TJ Island Soyaki Sauce*

*No Trader Joe’s? Here’s a couple options that would work well. I haven’t tested these, but the flavors should work well together.

1) 1 12 oz. bottle of hoisin sauce, 1″ of fresh ginger, grated, 4 cloves of garlic, minced, 1/4 c. water

2) 1/3 c. soy sauce, 1 tbsp. brown sugar, 1″ fresh ginger, grated, 4 cloves garlic, minced, 2 tbsp. olive oil, 1/4 c. water

For the Slaw:

2 small bags broccoli slaw
1/3 c. sliced scallions (about 3-4 scallions)
1/4 c. chopped cilantro
2 tsp. sesame seeds
2 tbsp. soy sauce
2 tbsp. rice wine or apple cider vinegar
3 tbsp. olive oil
1 tsp. salt
1/2 tsp. pepper
2 tsp. honey
1/8 tsp. red pepper flake

6 tortilla shells for serving

Throw the pork tenderloin and sauce ingredients (whichever you use) into a crock pot. Cook on low for about 3-4 hours, until the pork shreds easily with a fork and it is no longer pink.

About an hour (or more) before you decide you’re ready to eat, prepare the slaw. Put the broccoli slaw in a large mixing bowl. Stir in the scallions and cilantro. Sprinkle with the 1 tsp salt and 1/2 tsp pepper. In a smaller bowl, mix together the dressing ingredients. Pour over slaw. Combine and let sit.

After the slaw sits together for about an hour, taste it to see if the seasonings need to be adjusted.

To make the wraps, pile in some pork and slaw to your desired fullness. Sprinkle with sesame seeds. Wrap up and serve hot or cold!

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