Szechuan Style Bernie Pork Wraps (serves 3 as main dish)
Depending on size of tortillas, makes about 6 wraps.
The combination works well over rice or noodles instead of in a wrap.
Szechuan peppercorn and five spice powder can be obtained at most Chinese or Asian specialty markets.
Marinade ingredients
2 tablespoons Szechuan peppercorn, ground, sieved
1 tablespoon soy sauce
2 tablespoons sesame oil
3 whole garlic clove, minced
1/2 teaspoon five-spice powder
1 whole lime, juiced
1 1/2 pounds pork chop
Salsa ingredients
3 whole tomatoes, chopped
1 whole garlic clove, minced
1/4 cup coriander leaf, chopped
1/4 whole red onion, minced
2 teaspoons sesame oil
1 whole lime, juiced
1 whole serrano pepper, seeded and minced
2 tablespoons sesame seed, toasted
cooked rice
flour tortillas
1. Combine marinade ingredients in a large bowl and mix
2. De-bone pork chops if necessary. Slash meat using a shallow crisscross pattern and mix with marinade in bowl
3. Cover and allow meat to marinate for at least two hours in refrigerator
4. Chop ingredients for the salsa and combine them in another bowl.
5. Grill pork chops until internal temperature exceeds 145 F. After cooking remove from heat and let rest for about 5 minutes.
6. Slice pork thinly.
7. Layer ingredients on flour tortillas and roll up into a wraps.
Preparation notes
Grind the Szechuan peppercorn in a coffee or spice grinder and pass through a hand-held sieve to screen out the last of the husks that don’t grind up.
Substitute 2 pounds of boneless chicken breast sliced into strips or 4 whole boneless chicken thighs
Add or subtract ingredients from the salsa for whatever taste combination you like.