Pork Belly And Slaw Wrap Recipe
Sauteed pork belly, Asian slaw, parmesan, rémoulade sauce in a flour tortilla
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Ingredients
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Pork Belly
Asian Slaw
Rémoulade Sauce
Wrap Assembly
Method
Pork Belly Preparation
- 1
Sauté the Pork Belly
Season the pork belly with salt and black pepper. In a large skillet, heat olive oil over medium-high heat. Add the pork belly and cook until golden brown and crispy, about 6-8 minutes per side. Remove from heat and let it rest before slicing.
Asian Slaw Preparation
- 2
Make the Slaw
In a large bowl, combine shredded cabbage, shredded carrot, chopped green onions, and chopped cilantro. In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, and sugar. Pour the dressing over the slaw and toss to combine. Set aside to let flavors meld.
Rémoulade Sauce Preparation
- 3
Prepare the Sauce
In a medium bowl, mix together mayonnaise, Dijon mustard, chopped capers, lemon juice, and hot sauce. Stir until well combined. Adjust seasoning to taste.
Wrap Assembly
- 4
Assemble the Wraps
Warm the flour tortillas in a dry skillet over medium heat. To each tortilla, add a portion of sliced pork belly, a scoop of Asian slaw, a sprinkle of grated Parmesan cheese, and a drizzle of rémoulade sauce. Roll up tightly and serve immediately.