Leftover Pork Wraps

We knew we were going to have leftover pork so planned ahead to make pork wraps. Unfortunately, we had a small domestic emergency while cooking and had to down tools for a while to deal with it. This left us both a bit flustered and meant we forgot to add the lettuce and cheese to the final dish resulting in rather puny looking wraps and a less than brilliant photograph. We realised as soon as we started eating that something was missing and things improved immeasurably as soon as these vital ingredients were added.

Continuing the theme, the broad bean salsa was supposed to be broad bean and corn salsa but it was far too late to cook the corn by the time we remembered it so they’re still hanging out in the fridge. We did remember the guacamole though which was good because otherwise they’d be partying with the corn cobs.

Despite not being quite what we intended, the wraps worked out really well, largely due to the excellent chilli sauce Stephen made. The pork was reheated gently in the sauce which did a good job of protecting the meat from becoming too dry and added plenty of sweet, smoky flavour.

This is definitely one for the make-again-soon list, domestic emergencies allowing.

Chilli Sauce

3 dried arbol chillies

1 clove garlic

Small tin tomatoes

1/2 teaspoon ground cumin

1 teaspoon dried marjoram

Splash red wine

Splash red wine vinegar

Salt

Soak the chillies in water until rehydrated, drain and reserve the water.

Add the chillies, the water and all other ingredients to a food processer and blitz until smooth.

Heat the chilli mixture in a pan, add the pork and reheat until cooked through.