Thai Peanut Pork Wraps
Freeze-dried pork in a teriyaki-peanut sauce, spooned into tortillas at camp.
- calories
- 720
- weight
- 5.5 oz
- cal / oz
- 131
- protein
- 38 g
- serves
- 1, scales
- prep
- 5 min
- cook
- 8 min
- total time
- 13 min
- water
- 300 ml boiled
- cost
- $$
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Dinner
- Canister stove
- Alcohol / Esbit
- Backpacking
- Basecamp
- Canoe / raft
- One pot
- Pre-mix at home
- Shelf stable
- Basic
Ingredients
| Freeze-dried shredded pork | 2 oz | freeze-dried chicken works the same way |
|---|---|---|
| Dried red bell pepper | 1/4 cup | sliced, not diced, so it reads like a strip |
| Powdered peanut butter | 3 tbsp | |
| Teriyaki sauce powder or soy powder | 2 tbsp | liquid teriyaki in a 1 oz dropper bottle also works |
| Rice vinegar | 2 tsp | small dropper bottle |
| Garlic powder | 1 tsp | |
| Red pepper flakes | 1/2 tsp | less if you want it mild |
| Cornstarch | 1 tsp | |
| Olive or sesame oil | 1 tbsp | |
| Flour tortillas | 2 small | |
| Sesame seeds | 1 tsp |
Method
- Bring 300 ml of water to a boil. Add the pork and dried peppers, stir, and take it off the heat.
- Cover and let it sit ten minutes. The pork needs the full time to soften all the way through.
- Put the pot back on low heat. Stir in the peanut butter powder, teriyaki powder, garlic, pepper flakes, and cornstarch.
- Simmer a minute, stirring, until it thickens and coats the spoon. Kill the heat.
- Add the vinegar and oil off the heat, then taste. Vinegar boiled off is vinegar wasted.
- Spoon into the tortillas, scatter sesame seeds over the top, and roll them.
The original is a pressure cooker recipe: whole pork tenderloin, eight hours or thirty minutes under pressure, then shredded into a sauce. Freeze-dried shredded pork gets you to the same place with one boil, because the shredding already happened. Lettuce does not travel, so tortillas do the wrapping.
Cornstarch is the piece people skip and shouldn’t. Powdered peanut butter rehydrates thin, and without a thickener the sauce runs out the end of the wrap. One teaspoon and a minute of simmering is the difference between a wrap and a mess. The vinegar and oil go in last for the same reason they do at home: heat flattens the acid, and the oil is carrying most of the calories.
Packing
Everything dry goes in one bag except the pork, which stays in its own bag so it does not pull moisture from the powders. Vinegar and oil ride in dropper bottles. Tortillas go flat against your back panel or they come out as gravel.
Variations
- Freeze-dried chicken instead of pork. Same water, same soak.
- Swap the tortillas for a bed of instant rice and it becomes a bowl.
- A squeeze of sriracha at the end if the pepper flakes were not enough.
https://domesticsuperhero.com/thai-lettuce-wraps-instant-pot-or-slow-cooker