Hoisin Pork Wraps: Dinner in under 30 Minutes

By David Hu
A new video for Video Friday

On those days when I come home from work exhausted, I turn to a select group of recipes: those that can be prepped AND cooked in under 30 minutes. These are my go-to meals. Each packs a lot of flavor, yet they can be made with minimal effort.

Among my favorites are pasta carbonara, pork tonkatsu, mint pesto couscous, and pizzetta with California dried plums and caramelized onions. Joining this select group of recipes is Hoisin Pork Wraps.

This recipe has only a handful of ingredients and almost no prep work. The only trick is mastering the technique of searing the pork. When searing meat, once you put it down in the hot pan, don’t mess with it – leave it alone until the meat is seared.

To test if the meat is seared, shake the pan. If the meat moves, it’s seared. If it’s stuck to the pan, don’t try to pull it up. Simply let it continue to cook and shake the pan every so often until the meat releases itself naturally from the pan.

To see more videos of our meals in under 30 minutes, click here.

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Hoisin Pork Wraps

2 teaspoons oil
1 (10-ounce) boneless pork chop about 1-1/4” thick
Salt and pepper
4 (8-inch) flour tortillas
4 tablespoons hoisin sauce
2 green onions, thinly sliced
12 cilantro sprigs

1. Preheat oven to 425° F.
2. In a skillet with oven-safe handle, heat oil over medium-high heat. Pat the pork dry on both sides with a paper towel, season with salt and pepper, and add to the hot skillet. Sear pork for 1 to 2 minutes. To test if pork is seared, shake the skillet. If the pork moves freely, it’s seared. Flip the pork over and sear the other side. If the pork is stuck to the pan when the pan is shaken, continue to sear until pork moves freely.
3. When the pork is seared on both sides, put the skillet in the oven and cook for 5 to 8 minutes, until a meat thermometer inserted into the center of the pork reaches 145°F.
4. Remove the pork from the skillet and tent loosely with aluminum foil; let the pork rest for 5 minutes. (If you slice immediately, the good juices will run out.)
5. Meanwhile, warm tortillas in the oven or microwave. Link to tortilla warming video
6. After the pork has rested, slice on the diagonal, across the grain, in thin slices.
7. To assemble: For each wrap, spread a tortilla with 1 tablespoon hoisin sauce, lay 1/4 of the pork slices in a row across the middle of the tortilla; top with 1/4 of the green onion and 3 cilantro sprigs. Roll up the tortilla to encase the filling; repeat with remaining ingredients to make 4 wraps.

Makes 2 servings, 2 tortillas each

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