Sticky chilli and garlic pork wrap
Making your own tortillas is a great way to step up your lunches and picnics. In this recipe, the tortillas are stuffed with sticky and spicy pork, red onion, coriander and lime. Tightly wrapped in paper and foil, these wraps are great for enjoying outside in the summer months.
Ingredients
Metric
Imperial
For the herb tortillas
- 300g of plain flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 2 tbsp of soft herbs, finely chopped, e.g. coriander, parsley, chives
- 1 tbsp of olive oil
- warm water, 160-180 ml
For the sticky pork
- 1 tbsp of neutral oil
- 600g of pork shoulder, finely sliced into strips
- 1 tbsp of light soy sauce
- 2 tsp brown sugar
- salt and pepper
For the chilli and garlic glaze
- 1 tbsp of neutral oil
- 4 garlic cloves, finely sliced
- 3 large red chillies, finely sliced
- 1 tbsp of rice vinegar
- 1 tbsp of light soy sauce
- 1 tsp fish sauce
- 2 tsp honey
For finishing
- 1 small red onion, thinly sliced
- fresh coriander leaves, to garnish
- 1 lime, cut into wedges
Method
For the herb tortilla dough, mix flour, salt, and baking powder in a bowl. Stir in herbs and olive oil
- 300g of plain flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 2 tbsp of soft herbs, finely chopped, e.g. coriander, parsley, chives
- 1 tbsp of olive oil
Add warm water gradually, mixing to form a soft, elastic dough. Knead for 5–6 minutes until smooth. Cover and rest for 20 minutes
- warm water, 160-180 ml
Next, cook the pork. In a hot pan, add oil and fry the pork over high heat until golden at the edges, about 6-8 minutes
- 1 tbsp of neutral oil
- 600g of pork shoulder, finely sliced into strips
Stir in soy sauce, brown sugar, salt and pepper. Cook for another minute until glossy and browned. Set aside while you make the glaze
- 1 tbsp of light soy sauce
- 2 tsp brown sugar
- salt and pepper
For the chilli-garlic glaze, heat oil over medium heat in a small pan. Add the sliced garlic and chillies then cook gently for 2–3 minutes until soft but not browned
- 1 tbsp of neutral oil
- 4 garlic cloves, finely sliced
- 3 large red chillies, finely sliced
Add vinegar, soy sauce, fish sauce and honey. Simmer 2-3 more minutes until sticky and slightly reduced
- 1 tbsp of rice vinegar
- 1 tbsp of light soy sauce
- 1 tsp fish sauce
- 2 tsp honey
Toss cooked pork in the warm glaze and keep warm
Divide the rested dough into four balls. Roll each one into a 22 cm round on a floured surface
Cook each on a hot, dry pan for 1 minute per side until bubbled and golden. Wrap in a cloth to keep warm
To assemble the wrap, lay a warm herb tortilla on your board. Pile sticky chilli pork in the centre, followed by a few red onion slices, fresh coriander, and a squeeze of lime juice
- 1 small red onion, thinly sliced
- fresh coriander leaves, to garnish
- 1 lime, cut into wedges
Fold the left and right sides over the filling. With thumbs under the bottom edge, pull it over the filling tightly. Roll forward firmly to form a sealed, burrito-style wrap
Cut a square of greaseproof paper slightly larger than the tortilla. Place the wrap seam-side down in the centre. Fold in the sides of the paper, then roll it up snugly like a Christmas cracker
Do the same with a sheet of foil over the paper, folding in the edges and rolling firmly to seal. This keeps it warm, portable, and beautifully neat- perfect for service or picnics.
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