Pacific Pork Burrito
Ingredients:
3 pounds boneless pork loin
Marinade (recipe follows)
12 large flour tortillas
2 cucumbers, peeled and seeded
12 leaves leaf lettuce
Fruit Salsa (recipe follows)
Preparation:
Cut pork into stir-fry strips.
Add pork strips to Marinade and refrigerate overnight.
Remove pork from marinade, pat dry and stir-fry until nicely browned.
Warm tortillas.
Cut cucumbers into strips.
Marinade:
In a large self-sealing bag, combine 2 ounces chopped shallots, 1 ounce minced
garlic, 1/2 ounce grated fresh ginger, 1 tsp each of ground turmeric, cumin,
fennel, coriander and sugar, 2 tbsp unsweetened coconut milk, 1 tsp chilli paste,
1 tsp grated lemon zest and 1/2 tsp salt.
Fruit Salsa:
In large bowl, combine 2 pounds fresh diced pineapple, 1 diced papaya, 1 diced
mango, 1 diced red onion, 6 tbsp orange juice and 2 tsp Jamaican jerk spice
blend.
Cover and refrigerate up to six hours.
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