I haven’t written about this here but because so many Sly Rooster followers are my friends, most of you know the tragedy that struck my family on August 26th. My parents beautiful home in Bozeman, Montana burned to the ground. Gone in a matter of minutes. They lost every material possession, every heirloom, every business and personal record but came out alive and relatively unharmed, along with their two crazy Labs. Over the years, my parents have welcomed literally hundreds of friends into their home–theirs, along with those of my brother, sister and me–so that the magnitude of this loss was felt like shockwaves across the country. Five months after the fire, my parents are well into the process of rebuilding and have proven to be the most resilient, unmaterialistic, people I could have ever imagined. I’ve always been Bobby and DeeDee’s girl but now I am also their biggest fan.
It will come as no surprise that one of the first things that I mourned was the loss of my mother’s collection of favorite recipes. Every summer, I would page through the binder looking for recipes that I had forgotten and those that I couldn’t wait to try. I had copied a great number of these family gems and realized that I had enough to recreate, or at least restart, a new binder for my mom. This “gift” was probably more for me than for my parents–making me feel useful when I couldn’t ease the magnitude of what actually needed to get done. But it makes all of us happy that we can still taste the dishes that we grew up eating around the dinner table at 5:30pm every night.
These Thai Pork Burritos are one of the many recipes that I gleaned from my mom’s collection. I don’t have the original source and have to admit to pulling the image below from the web (I forgot to take a picture the last time I made this and didn’t want you to have to wait because it’s a perfect January-diet meal). I encourage you to give them a try and feel free to double as you’ll likely want seconds and welcome any leftovers.
From my family to yours…enjoy!
- 1 lb lean ground pork
- 2 Tbls grated ginger
- 1 garlic clove, peeled and crushed
- 1 small onion, thinly sliced
- 2 c cole slaw mix with carrots
- 1 tsp sesame oil
- 3 Tbls soy sauce
- 2 Tbls lime juice
- 1 Tbls honey
- 2 tsp ground coriander
- 1/2 tsp crushed red pepper flakes
- 4 large (10-inch) flour tortillas, warmed
- fresh cilantro, chopped (optional garnish)
- steamed white rice (optional)
- Heat large nonstick skillet over high heat. Add pork, cook, crumble until pork is no longer pink, about 3-4 minutes.
- Add ginger, garlic, onion, cole slaw mix and stir fry with pork, 2 minutes, until vegetables are tender.
- Combine all remaining ingredients except tortillas and cilantro, in a small bowl.
- Add sauce to pork mixture in skillet.
- Stir constantly to blend all ingredients well, about 3-5 minutes.
- Spoon equal portions of mixture onto warm tortillas.
- Garnish with cilantro, if desired.
- Roll up to encase filling and serve.
- Rice can be added to the burrito or served in place of the tortilla, if desired.