Szechuan Pork Wraps
The pork in this gets a nice crispyness from the marinade, which tastes a little bit like peking duck! The salsa that I make at the same time also has an asian-influenced sesame taste. Despite the szechuan pepper, this is not a spicy dish.
- Pork Loin Cutlets (3)
- Ground Szechuan Pepper (2 tbsp)
- Soy Sauce (1 tbsp)
- Sesame Oil (2 tbsp)
- Garlic Powder (1 tbsp)
- Five Spice (Half a tbsp)
- Sherry Vinegar (1 tbsp)
Combine all the ingredients (except the pork) in a large mixing bowl.
Stir well so the mixture is even.
Score the pork to allow the flavour to penetrate into the meat more.
Put the pork in the mixing bowl and coat well with the marinade. Put in the fridge for at least 2 hours.
In the meantime, make the salsa! This is a very informal recipe (my salsa recipes usually are) so first, toast some sesame seeds on a dry pan.
Cut tomatoes, cucumber, 1 clove of garlic.
Combine in another bowl with the sesame seeds, a splash of sesame oil, a splash of cider vinegar and a pinch of salt. Mix well.
Use some neutral oil like peanut oil, get it hot and place the pork down.
Flip over and cook the other side - make sure it's cooked through when you're done by checking the middle.
Mmmmm crispy and flavourful!
Serve the pork in a wrap with the salsa - I also used some alfafa sprouts to give it a bit more crunch.
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