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Grilled Vietnamese-Inspired Hoisin Pork Wraps with Mint-Cucumber Salsa, Spicy Mayo and Peanuts

In this fusion of flavours, sticky, hoisin-glazed pork chops are thinly sliced before getting stuffed in tortillas. The refreshing cucumber-mint salsa brightens and lightens, while the creamy spicy mayo adds some heat to every mouthwatering bite!

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Spicy BBQ dinners labour-day
Prep: 35 mins
Cook: 35 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 340 gr pork chops, boneless
  • 4 tbsp hoisin sauce
  • 56 gr baby spinach
  • 66 gr mini cucumber
  • 2 green onions
  • 1 lime
  • 7 gr mint
  • 2 tbsp spicy mayo
  • 6 flour tortillas
  • 28 gr peanuts, chopped
  • 1 tbsp moo shu spice blend
  • 0.25 tsp salt*
  • 0.125 tsp pepper*
  • 1 tsp sugar*
  • 1 tbsp oil*
  • 85 gr carrot
  • 680 gr pork chops, boneless
  • 8 tbsp hoisin sauce
  • 113 gr baby spinach
  • 132 gr mini cucumber
  • 4 green onions
  • 2 limes
  • 7 gr mint
  • 4 tbsp spicy mayo
  • 12 flour tortillas
  • 56 gr peanuts, chopped
  • 2 tbsp moo shu spice blend
  • 0.5 tsp salt*
  • 0.25 tsp pepper*
  • 2 tsp sugar*
  • 2 tbsp oil*
  • 170 gr carrot

Instructions

  1. Before starting, wash and dry all produce. Lightly oil the grill.Preheat the grill to 400°F over medium heat. Zest, then juice lime. Cut cucumber into 1/4-inch pieces. Thinly slice green onions. Pick a few mint leaves from stems, then roughly chop 2 tsp (4 tsp).Roughly chop spinach.Peel, then coarsely grate half the carrot (whole carrot for 4 ppl).
  2. Pat pork dry with paper towels. Season with Moo Shu Spice Blend, salt and pepper. Combine half the hoisin sauce and 1/2 tbsp (1 tbsp) oil in a large bowl. Add pork, then flip to coat. Set aside to marinate.Add half the lime juice and 1/2 tsp (1 tsp) sugar to a medium bowl. Season with a pinch of salt, then whisk until sugar dissolves. Add mint, cucumbers and a quarter of the green onions. Toss to combine. Set aside.
  3. Add pork to the grill. Close lid and grill, flipping once, until cooked through, 4-5 min per side.**
  4. Meanwhile, wrap tortillas in foil. (NOTE: For 4 ppl, make 2 packets with 6 tortillas in each.) You can skip this step if you don't want to warm tortillas. When pork is halfway done, place tortilla packet on the grill next to pork. Grill, flipping once, until warmed through, 2-3 min per side. Remove from the grill and set aside.
  5. Add lime zest, remaining lime juice, 1/2 tsp (1 tsp) sugar and 1/2 tbsp (1 tbsp) oil to another large bowl. Season with salt and pepper, to taste, then whisk until sugar dissolves.Add spinach, carrots and remaining green onions. Toss to combine.
  6. Thinly slice pork. Divide spinach mixture and pork between tortillas. Drizzle with spicy mayo and remaining hoisin sauce. Spoon salsa over top. Sprinkle with peanuts, then roughly tear any remaining mint over top, if desired.