Categories: Asian

Ingredients

• 2 Green Onions
• 1 oz. Mayonnaise
• 2 tsp. Sriracha
• 4 oz. Slaw Mix
• 12 oz. Ground Pork
• 11/2 Tbsp. Gochujang Red Pepper Paste
• 1 Tbsp. Chopped Ginger
• 1 fl. oz. Garlic Sesame Sauce
• 6 Small Flour Tortillas

Directions

1. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Combine mayonnaise and half the Sriracha in a mixing bowl. Taste, and add remaining Sriracha if desired. Set aside.

2. Combine slaw mix, green portions of green onions (reserve a pinch for garnish), and 1 tsp. olive oil in another mixing bowl. Set aside.

3. Place a large non-stick pan over high heat. Add 2 tsp. olive oil, ground pork, and gochujang to hot pan. Stir occasionally, breaking up meat, until browned all over, 3-5 minutes. Add white portions of green onions and ginger. Stir constantly until aromatic, 45-90 seconds.

4. Add garlic sesame sauce to pan. Stir often until sauce thickens and coats pork mixture, 1-2 minutes.

5. Wrap tortillas in damp paper towels and microwave until warm and pliable, 30-60 seconds. Alternatively, heat tortillas in a medium pan over medium-high heat, 30-45 seconds per side. Plate dish as pictured on front of card, placing pork mixture in tortillas and topping with slaw, Sriracha-mayo, and reserved green portions of green onions. Bon appétit!

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