Serves: 4
Prep: 25 mins
Cook: 15 mins
These pork burritos are delicious and are sure to impress the family next dinner!
Ingredients:
500g pork scotch fillet steak, fat trimmed
½ cup water
2 tbsp hoisin sauce
2 tbsp soy sauce
2 garlic cloves, crushed
2 tsp finely grated ginger
300g packet dry coleslaw mix
½ cup flat-leaf parsley leaves, coarsely chopped
¼ cup Greek-style natural yoghurt
2 tsp finely grated lemon zest
2 jumbo flour tortillas
lemon wedges, to serve
How to make the pork and coleslaw burritos:
Place pork, water, hoisin and soy sauces, garlic and ginger in a large saucepan. Bring to boil over high heat. Reduce heat. Simmer, stirring occasionally, 45 mins or until pork is very tender.
Using tongs, transfer pork to a heatproof plate. Cover with foil. Rest 5 mins. Slice. Bring cooking liquid back to boil over high heat. Boil, uncovered, 10 mins or until liquid has reduced to ¼ cup. Return pork to pan. Cook and stir 3 mins or until combined.
Combine coleslaw, parsley, yoghurt and zest in a bowl.
Microwave tortillas on Medium 15 secs or until heated and pliable. Place tortillas on a clean work surface. Top with coleslaw mixture and pork mixture. Roll up tightly to enclose filling. Cut in half. Serve with lemon wedges.
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