1 lb. ground pork

2 C. shredded cabbage (1/2 a 16-oz. package cole slaw mix)

A few pinches ground cayenne pepper

2 cloves garlic, minced

8 gingersnap cookies, ground in food processor

1/4 C. aged tamari soy sauce

1 T. (1 turn around the pan in a slow drizzle) wok or vegetable oil

6 large (12-inch) flour tortillas

1 C. hoisin sauce

 

Toppings:

Shred up a pile of your favorite raw vegetables or

2 C. shredded cabbage

Shredded carrots

Fresh bean sprouts

Thinly sliced scallions

Serving suggestions:

Jasmine Rice Sundaes, recipe follows

Cucumber salad, recipe follows

 

Combine the pork, cabbage, cayenne pepper, garlic, gingersnap cookies, and soy sauce in a bowl. Form mixture into patties. Heat a large, nonstick skillet over medium high heat. Add wok or vegetable oil to the pan. Cook patties 7 minutes on each side. Heat tortillas on a nonstick surface over high heat for 30 seconds on each side. Paint the tortillas with hoisin sauce, leaving a 1-inch rim from edge. Pile shredded mixed veggies in center of tortilla and top with cooked pork patty. Fold the tortilla up on all four sides and wrap burger in a square package. Invert pork pocket and cut on diagonal. Serve pockets with jasmine rice sundaes and cucumber salad.