Oriental Pork Tortillas or Oriental Chicken Tortillas
Portion Size: 1 1/2 cups over 1 tortilla
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 ½ lbs. boneless pork chops | Trim all visible fat, cut into thin narrow strips. Or sub with boneless skin less chicken cut into thin strips. |
| 1 cup plum jam | |
| 2 Tablespoons cornstarch | |
| 1 teaspoon ground ginger | |
| ¼ cup lite soy sauce | |
| 1 teaspoon dry mustard | |
| ½ teaspoon garlic powder | |
| ¼ cup red wine vinegar | |
| 1 Tablespoon oil | |
| 8 (10 inch) flour tortillas | |
| 8 cups coleslaw blend |
Directions:
| Steps: | Directions: | Critical Control Point / Quality Assurance |
| 1 | Partially freeze meat. Thinly slice across the grain into thin bite size strips. | |
| 2 | In a small bowl combine, jam, cornstarch, ginger, dry mustard, garlic powder, soy sauce and vinegar. Mix well. Set aside | |
| 3 | Heat large skillet over high heat. Add cooking oil. | |
| 4 | Add half the pork and cook for 2 to 3 minutes or till no pink remains. Remove from skillet and repeat with remaining pork. | Cook until internal temperature reaches 145° F for 15 seconds. If using chicken cook until internal temperature reaches 165°F for 15 seconds. |
| 5 | Return all meat to skillet. Push from the center of the skillet. Stir sauce and pour into center of skillet. | |
| 6 | Cook and stir till thickened and bubbly. Add coleslaw blend and cook until coleslaw is crisp tender | |
| 7 | Heat tortillas according to package directions. Spoon mixture evenly down center of each warm tortilla |
Posted in Pork Dinner Recipes
