Vietnamese Pork Wraps
Carrot Slaw
Ingredients
- ¼ cup lime juice
- 2 Tbsp raw honey
- 3 Tbsp rice vinegar
- 3 Tbsp dark sesame oil
- 2 tsp Sriracha sauce
- 2 lb pork tenderloin, thinly sliced
- 1 cucumber, peeled and thinly sliced
- Carrot Slaw (recipe follows)
- 2 heads Bibb or butter lettuce, leaves separated
Instructions
- Whisk together lime juice, honey, vinegar, oil, and Sriracha sauce.
- Brush half of mixture over pork; reserve remaining half of sauce.
- Heat a large greased nonstick skillet over medium-high heat; sprinkle pork with ½ tsp each salt and pepper.
- Sauté pork 3 to 4 minutes or until done.
- Divide pork, cucumber, and Carrot Slaw evenly among lettuce leaves.
- Drizzle with remaining sauce; roll up.
Side Dish Ingredients
- 6 large carrots, shredded
- 3 Tbsp extra virgin olive oil
- 3 Tbsp rice vinegar
- 1 tsp raw honey
- 2 Tbsp chopped fresh mint
Side Dish Instructions
- Combine all ingredients in a serving bowl; season with salt and pepper to taste.
- Refrigerate until ready to serve.
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