Asian Pork & Mushroom Wraps

The meat from Large Black Pigs makes a wonderful version of Mu Shu Pork that is a perfect way to use left over pork that is quick and easy. Because Townsend uses pastured pigs the meat is very flavourful even in left overs

6 c thinly sliced green and/or purple cabbage
1 ¼ tsp kosher salt, divided
3 Tbsp Hoisin sauce + approx. ½ c for serving
1 Tbsp soy sauce
2 tsp sesame oil
2 tsp rice wine vinegar
4 Tbsp canola oil
2-3 c left over pork cut into matchstick trips
1 bunch green onions, whites sliced thinly, green parts cut into long 2-3” pieces
1/ lb shitake mushrooms, stems removed and sliced into thin strips
2 large eggs, beaten
2 ½ tsp minced ginger
2 tsp minced garlic
8 tortilla shells, warmed

In bowl toss 1 tsp salt over cabbage and let sit.
In a small bowl combine 3 Tbsp Hoisin sauce, soy sauce, sesame oil, and vinegar, set aside.
In a large skillet heat 2 Tbsp oil till hot add pork, sprinkle with ½ tsp salt. Cook till pork is browning on the edges. Remove from heat and set aside.

In the same pan heat another 1 Tbsp oil add white part of onions, mushrooms, ¼ tsp salt. Cook till slightly browning and softened. Push mixture to one side of pan and pour egg into pan and scramble breaking up egg with spatula until just set. Transfer to the set aside pork.

In hot pan add last 1 Tbsp oil and heat. When hot, add cabbage, green onions, ginger and garlic. Cook for approximately 2 minuets or till softened. Add Hoisin mixture along with pork and mushroom/ egg mixture. Continue to cook to blend in flavours for about 1 minute.

On warmed tortilla spread a generous tablespoon of Hoisin sauce down middle of tortilla. Spoon cabbage and meat mixture over and wrap. Serve immediately with rice.