Fresh, Summery, sweet and peppery. This pork is wrapped in salad and a tortilla for a super quick and healthy after-work dinner.
I’ve been keeping something from you but not on purpose, I promise. Honey Pepper Pork Wraps. Tadaaaa!
Main meals are always tricky to blog about. Cooking later in the day means there is minimal light left to take photos. In Winter it’s impossible to photograph a main meal unless I cook early, hence we often eat around 5pm, just so I can get that shot or sometimes we’ll have main meals at lunch time.
Then comes Summer and with it, lots of extra light and a return to normal dinner times. (Breathes a sigh of relief, aaaaaahhhh.)
My Honey Pepper Pork Wraps are the perfect Summer dish and it’s also perfect as an after-work meal because it comes together so quickly. It’s one of those meals where you need everything laid out, ready at the start, because once you start cooking the pork you’re mere minutes away from calling out “Dinner’s readyyyyyyyyy!”
This is a regular round these parts. We eat it a lot. It’s one of my favourite, favourite meals ever. In fact, as I type this post, I am eating for lunch.
By all means, if you don’t like spicy food you can dial down the pepper and it will still taste great but if you want the real deal, don’t be shy with the grinder. It’s meant to be spicy and have some kick, so I use 2-3 teaspoons of freshly ground pepper. I say 2-3 because it really depends on how patient I’m feeling that day and how long I want to wait for the pepper grinder to do it’s thang. Sadly patience isn’t one of my virtues 🙂
Also, I use my Homemade Wholemeal Tortillas for this dish. Check out the recipe. These are simple to make and you can keep a batch in the freezer for whenever you want one.
Honey Pepper Pork Wraps
- 500 g pork, cut into thin strips
- 1/4 cup light soy sauce
- 1/4 cup honey
- 1 tablespoon fresh grated ginger (note 1)
- 1 small clove garlic, crushed
- 2-3 teaspoon freshly ground black pepper (to taste but don't be shy, it's in the title)
- 1 cup frozen baby green beans, thawed and trimmed
- 4 tortillas
- 2 teaspoon olive oil
- Lots of fresh salad like lettuce, spinach, grated carrot, cucumber ribbons, sliced spring onions
- Place the pork strips, soy sauce, honey, ginger, garlic and pepper in a bowl and mix well. Allow to marinate for 10 minutes.
- Prepare your salads and place them on a serving platter.
- Heat 1 teaspoon of the oil in a wok over high heat. Cook half of the pork (allow some of the marinade to drip off, before adding it to the wok), stirring, until it starts to caramelise and is cooked through. Transfer to a clean plate. Repeat with the remaining half of pork. Once it is almost done, add the beans and cook for a further 2 minutes until the beans are cooked through. Add to the rest of the cooked pork.
- Pour the marinade into the pan and cook for a couple of minutes until thickened and pour into a small dish.
- Transfer the pork mixture back to the pan to make sure it is piping hot. If you want to warm your tortillas, this is the perfect moment to throw them into the microwave.
- Serve it all up and let everyone put together their own wraps.
- I use a standard Australian 20ml tablespoon
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