Ingredients
1 Lime
2 Cloves of Garlic
1⁄4 cup peanuts
1 cup Red Coleslaw Mix
2 TBSP Sour Cream
10 ounces Ground Pork
1⁄8 cup Sweet Thai Chili Sauce
1⁄8 cup Ponzu Sauce
1 TBSP Cornstarch
6 flour tortillas
1⁄2 tsp Sugar
1⁄2 tsp Oil
Black Pepper and Salt
Wash and Dry Produce
Zest and quarter the lime, peel and finely chop the garlic, and roughly chop peanuts (a bag with a mallet will work).
In a small bowl stir together juice from half the lime, 1⁄2 tsp sugar, and a pinch of salt and pepper until sugar and salt have mostly dissolved. Add 1⁄4 of the coleslaw mix and pinch of lime zest, toss to combine.
In a small bowl, combine sour cream and a pinch of lime zest, a pinch of garlic, and pinch of salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency.
Heat a drizzle of oil in a large pan over medium-high heat. Add pork, cooking and breaking up pieces until browned (4 – 5 minutes. Season with salt and peppers. Add remaining coleslaw mix and remaining garlic and cook until coleslaw mix is wilted and pork is cooked through (2 – 3 minutes). Season with salt and pepper.
Add chili sauce, ponzu, 2 tsp cornstarch and 1⁄3 cup of water to pan with pork mixture. Cook stirring until the sauce has thickened (2 – 3 minutes).
Wrap tortillas in a damp paper towels and microwave until warm (30 seconds). Fill each tortilla with pork filling, slaw, crema, and top with peanuts.
For an added treat, squeeze a bit more lime on top and sprinkle with cilantro.
