Ingredients with Measurements:
- 1 lb. pork shoulder, sliced into thin strips
- 1/2 cup white wine vinegar
- 1/2 cup soy sauce
- 1/2 cup water
- 1/4 cup brown sugar
- 1 tbsp. minced garlic
- 1 tbsp. minced ginger
- 1 tsp. black pepper
- 1/2 tsp. ground cumin
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground cloves
- 1/4 tsp. ground nutmeg
- 6-8 large flour tortillas
- 1 cup cooked rice
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/4 cup chopped cilantro
- 1/4 cup sour cream
Special equipment needed:
- Large mixing bowl
- Large skillet or grill pan
- Tongs
- Cutting board
- Sharp knife
Step-by-step instructions:
1. In a large mixing bowl, combine the white wine vinegar, soy sauce, water, brown sugar, minced garlic, minced ginger, black pepper, ground cumin, ground cinnamon, ground cloves, and ground nutmeg. Whisk until the sugar has dissolved.
2. Add the sliced pork shoulder to the marinade and toss to coat. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight.
3. Heat a large skillet or grill pan over medium-high heat. Remove the pork from the marinade and discard the marinade.
4. Cook the pork in the skillet or grill pan for 5-7 minutes, or until browned and cooked through. Use tongs to flip the pork occasionally.
5. Warm the flour tortillas in the microwave or on a skillet for a few seconds.
6. To assemble the wraps, place a tortilla on a cutting board. Add a scoop of cooked rice, a handful of shredded lettuce, and a few pieces of cooked pork. Top with diced tomatoes, chopped cilantro, and a dollop of sour cream.
7. Roll the tortilla tightly around the filling, tucking in the sides as you go. Repeat with the remaining tortillas and filling.
Time:
Preparation time: 10 minutes
Marinating time: 2 hours or overnight
Cooking time: 10-15 minutes
Temperature:
Cook pork at medium-high heat.
Serving size:
Makes 6-8 wraps.
Nutritional information:
Calories per serving: 350
Fat: 12g
Carbohydrates: 40g
Protein: 20g
Sodium: 1100mg
Substitutions for ingredients:
- Pork shoulder can be substituted with chicken or beef.
- White wine vinegar can be substituted with apple cider vinegar.
- Soy sauce can be substituted with tamari or coconut aminos.
- Brown sugar can be substituted with honey or maple syrup.
- Flour tortillas can be substituted with corn tortillas or lettuce leaves for a low-carb option.
Variations:
- Add sliced avocado or guacamole for extra creaminess.
- Use different types of rice, such as brown rice or quinoa.
- Add sliced bell peppers or onions for extra crunch and flavor.
- Use different types of lettuce, such as romaine or spinach.
- Add hot sauce or salsa for extra heat.
Tips and tricks:
- Make sure to slice the pork shoulder thinly for even cooking.
- Use tongs to flip the pork in the skillet or grill pan to prevent it from sticking.
- Warm the tortillas before assembling the wraps to prevent them from cracking.
- Use toothpicks to secure the wraps if they are difficult to roll.
Storage instructions:
Store leftover pork and rice in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pork and rice in the microwave or on the stove until heated through.
Presentation ideas:
Serve the wraps on a platter with extra toppings, such as sliced jalapenos or lime wedges.
Garnishes:
Garnish with extra chopped cilantro or a sprinkle of paprika.
Pairings:
Serve with a side of black beans or a fresh fruit salad.
Suggested side dishes:
- Black beans
- Fresh fruit salad
- Roasted vegetables
- Sweet potato fries
Troubleshooting advice:
- If the pork is tough, it may not have marinated long enough. Make sure to marinate for at least 2 hours, or overnight.
- If the tortillas are cracking, they may be too cold. Warm them in the microwave or on a skillet for a few seconds before assembling the wraps.
Food safety advice:
- Make sure to cook the pork to an internal temperature of 145°F to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F before consuming.
Food history:
Carne de Vinha d'Alhos is a traditional Portuguese dish that originated in the Azores islands. It is typically made with pork marinated in a mixture of vinegar, garlic, and spices, and then cooked until tender.
Flavor profiles:
This dish has a tangy and savory flavor from the white wine vinegar and soy sauce, with hints of warmth and spice from the cinnamon, cloves, and nutmeg.
Serving suggestions:
Serve the wraps with a side of black beans or a fresh fruit salad for a balanced meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Portuguese
Taste: Savory, Tangy, Spicy, Garlicky, Herbaceous