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Sticky Asian Pork Wrap

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Sticky Asian Pork Wrap

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  • Makes: 4 servings
  • Yield: sandwiches
  • Prep 25 mins
  • Marinate 30 mins to 1 hr
  • Chill 15 mins to 8 hrs
  • Grill 5 mins to 7 mins

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A $1000 winner in our annual recipe contest, this colorful sandwich from Lori McLain of Denton, Texas, is a flavor twist on a classic Midwestern tenderloin sandwich.

Ingredients

    Sandwich
  • 4 boneless pork sirloin steaks (pork cutlets), cut 1/2-inch thick (about 1 pound)
  • 1/4 cup soy sauce
  • 1/4 cup sesame oil
  • 3 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 tablespoon minced garlic
  • 1/4 teaspoon grated fresh ginger
  • 1/4 teaspoon Dijon-style coarse ground mustard
  • 4 flatbreads, such as naan or pocketless pita
  • 1/2 cup sliced banana peppers, drained
  • Sesame Slaw
  • 3 cups finely shredded red cabbage
  • 1 cup finely chopped celery
  • 3 tablespoons sesame oil
  • 3 tablespoons honey
  • 3 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 3 tablespoons sesame seed, toasted

Directions

  1. Sandwich Place pork cutlets In a large resealable plastic bag set in a shallow dish. Add 1/4 cup soy sauce, 1/4 cup sesame oil, 3 tablespoons honey, 1 tablespoon rice vinegar, the garlic, ginger and mustard. Seal bag and massage gently to combine ingredients and coat meat. Marinate in the refrigerator for 30 to 60 minutes. (Meanwhile, make Sesame Slaw, if you haven't already.) Drain pork, reserving marinade.
  2. Sandwich Grill pork cutlets on the rack of a covered gas or charcoal grill directly over medium heat for 5 to 7 minutes or until no longer pink, brushing with reserved marinade and turning once during cooking. Remove from grill and slice crosswise into strips. Add flatbread to grill and grill 1 to 2 minutes or until softened and lightly toasted, turning once.
  3. Sandwich To assemble sandwiches, divide sliced pork, Sesame Slaw and banana peppers among warmed flatbread. (Use a slotted spoon with the slaw.)
  4. Sesame Slaw In a large bowl, combine cabbage, celery, 3 tablespoons sesame oil, 3 tablespoons honey, 3 tablespoons rice vinegar, and 2 tablespoons soy sauce. Toss well. Cover and refrigerate at least 15 minutes or up to 8 hours. Before serving, stir in toasted sesame seed.

Tip

  • * Use regular sesame oil here, not toasted sesame oil.

Nutrition Facts

(Sticky Asian Pork Wrap)

Servings Per Recipe 4, Fat, total (g) 32, cal. (kcal) 1020, sat. fat (g) 5, chol. (mg) 66, Monosaturated fat (g) 12, carb. (g) 137, Niacin (mg) 17, Polyunsaturated fat (g) 13, Pyridoxine (Vit. B6) (mg) 1, Thiamin (mg) 1, Riboflavin (mg) 1, Potassium (mg) 871, vit. A (IU) 709, calcium (mg) 202, vit. C (mg) 38, iron (mg) 9, sugar (g) 33, pro. (g) 45, sodium (mg) 2413, Cobalamin (Vit. B12) (µg) 0, Folate (µg) 259, Trans fatty acid (g) 0, fiber (g) 7

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