2 cups shredded pork
1 clove garlic, minced
1-2 inches of ginger, grated
1/4 cup hoisin sauce (or more as needed to cover the pork)
In a medium saucepan, heat 2 tsp oil over medium heat. Add the garlic and ginger and stir until fragrant about 30-60 seconds. Then add the pork and hoisin sauce. Turn heat to medium-low and let simmer for about 5 minutes until heated through and all the flavors have combined.
Crunchy Peanut Slaw:
1/2 medium head green cabbage, outer leaves removed (or 1 bag of angel hair coleslaw)
3/4 cup roasted, unsalted peanuts
4 green onions, chopped
1/2 cup cilantro, chopped
1/4 cup light oil, like canola
1 1/2 tbsp rice vinegar
1/2 tbsp sugar (or more, to taste)
1/2 tbsp sesame oil
1/2 teaspoon soy sauce (or more, to taste)
6 large tortillas, white or whole wheat
Slice the cabbage as fine as you possibly can, so you have little threads of cabbage (I just bought a bag of angel hair coleslaw where this was already done for me). Toss in the peanuts, green onions, and cilantro. Place the oil, rice vinegar, sugar, sesame oil and soy sauce in a resealable jar and shake. Pour over cabbage mixture and toss until coated.
Serve the hoisin-ginger pork along with the crunchy peanut slaw with tortilla wraps. Place both inside of a tortilla and roll up.