Thai Pork Wraps with Pineapples and Jicama

I think I used to underestimate just how rewarding cooking good food is. Lately, I feel kind of like a real chef in the kitchen. I find myself concocting flavors and textures in my head until I come up with the perfect combo. And the best part is as I do this, I’m thinking about what we have in the house. I am anything but a waster, and so I’ve become really good at putting together a beautiful, foodie worthy meal without a trip to the grocery store (except hear and there for fresh meat/seafood, etc). This feels good. Economical and good cooking invented in my brain and manifested with my hands (and heart, of course).

Regarding these wraps. There are plenty of Thai Chicken Wraps out there. But Pork. Pork is juicy, soft, tasty, and frankyly, goes better with Thai flavors. I hope you will enjoy this as we did. Good eats people. 😉 Enjoy!

1 lb ground pork
5-6 Baby Portobella Mushrooms
1 Bell Pepper (you decide what color), chopped
1 onion, sliced
1/2 cup or more of Jicama, chopped into small squares
1 cup Pineapple, chopped into small squares
3 cloves garlic, minced
1 large shallot, chopped
1-2 T ground or fresh ginger
Sesame Oil
salt and pepper to taste
2 flour tortillas

Ingredients – Homemade Hoisin Sauce
1/4 c soy sauce
2 T natural peanut butter
1 T raw honey
2 t rice vinegar
2 t sesame oil
2 cloves garlic, grated
few pinches of pepper
1 t Thai Chili Paste/Sauce
1/4 t fennel seeds (crushed)
1/4 t ground cloves

1. Lightly fry mushrooms in sesame oil until brown on both sides. Remove from pan
2. Add pork to same pan and add ginger, salt and pepper, and cook just until done
3. Drain fat from pan, and return it to stove
4. Add onion and fry with meat until translucent (not too long to overcook meat)
5. Add pepper and mushrooms back in
6. Stir in Hoisin Sauce (most, but leave a little to put on the top of wrap)
7. Add pineapple and jicama and stir until coated
8. Add salt and pepper to taste
9. Lay tortillas onto a folded piece of aluminum foil. Scoop meat mixture into the center and roll up like a burrito – with the help of your foil to keep it tight and together.
10. Add some more meat to the top after rolled.
11. Add more hoisin sauce to top and serve.

Below are some in the process photos:
Thanks for trying and for sharing with your people. I love cooking for mine.
Love, jules