Spicy Fried Pork Breakfast Wraps
Breakfast wraps are a popular "On the go" breakfast. Melding Korean spicy pork with this style of breakfast takes it to another level. It is easiest to use leftover spicy pork for this, but you can do it fresh fairly easily.
Recipe Type: Breakfast, Fusion, Meat, Sandwich, wrap
1/2 pound Cooked Spicy Pork
4 medium eggs
4 12 inch flour tortillas (Burrito Sized)
2 ounces shredded pepper jack
Spicy Pork Ingredients
1/2 pound Pork (Shoulder or Loin)
1 small Onion
2 large Green Onions
1 Green Chili Pepper
1 Red Chili Pepper
¼ teaspoon Salt
¼ teaspoon Black Pepper
1 tablespoon Cooking Wine
**Seasoning Paste Ingredients:
1 tablespoon Kochujang
1 tablespoon coarse gochugaru (Korean coarse ground dried red chili peppers)
1 tablespoon fine gochugaru (Korean fine ground dried red chili peppers)
2 each red chili peppers
1 tablespoon Soy Sauce
3 cloves Garlic
2 tablespoons Brown Sugar
½ tablespoon Sesame Oil
1 teaspoon rice wine
2 tablespoon water
Thin slice the pork (about 1/8 of an inch thick).
Place the pork into a mixing bowl and add the cooking wine, salt, and black pepper.
Mix well and let stand for at least 10 minutes.
Cut the Onion in half from top to bottom, then thick slice each half crosswise (about 1/4 to 1/2 inch thick).
Cut the green onions into about 1 1/2 inch long sections.
Slice the peppers on a diagonal (about 1/8 inch thick slices).
Place the garlic, peppers, and water into a blender, and blend into a smooth paste.
Combine all of the seasoning paste ingredients in a mixing bowl, mix well, and let stand ten minutes.
Add the pork and onion to the seasoning paste and mix well.
Cover and let stand about 15 minutes.
Lightly oil a cooking pan and heat over medium high heat.
Add the marinated pork mix and stir fry about four or five minutes.
Add the green onions and peppers, and stir fry another two minutes.
Remove from heat and set aside.
Crack into a mixing bowl, break the yolks, and lightly stir so that there are streaks of whites and yolks.
Pour eggs into a lightly oiled warm skillet over low heat.
When the egg just begins to set, gently push the edges in toward the center, rocking the pan to move the liquid around.
Continue pushing inward from the edges until the egg is soft set, then gently flip once or twice until it reaches your desired "done".
Remove from heat and set aside.
Heat tortillas until soft (just a few seconds to a minute).
Place some of the spicy pork on the tortilla, top with some of the egg, then with shredded cheese.
Fold one edge of the tortilla over the filling, then fold both ends inward, and roll.
Repeat with each tortilla.
When the pork is done cooking, pour the mixed eggs into the same skillet, mix, and cook until egg is done.
Wrap as above.
For ease in slicing the pork, partially freeze it until firm. You will be able to get more uniform slices this way.
Marinated raw pork may be frozen for later use. Keeps well for up to three months in a well (vacuum) sealed container. Up to two weeks in freezer wrap or three weeks in plastic "lock" bags.
Serving size: 1 Wrap (11 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Amount Per Serving
Calories From Fat (33%) 201.79
Calories From Protein (19%) 117.42
Calories From Carbohydrates (48%) 295.14
Calories From Alcohol (0%) 0
% Daily Value
Total Fat 22.47g 35%
Saturated Fat 7.51g 38%
Monounsaturated Fat 9.38g
Polyunsaturated Fat 3.67g
Trans Fatty Acids 0g
Cholesterol 223.57mg 75%
Sodium 1301.27mg 54%
Potassium 606.18mg 17%
Total Carbohydrates 74.31g 25%
Fiber 5.04g 20%
Sugar Alcohols 0g
Net Carbohydrates 69.27g
Protein 28.78g 58%
Vitamin A 935.15IU 19%
Vitamin C 84.84mg 141%
Calcium 315.52mg 32%
Iron 6.01mg 33%
Vitamin E 1.17mg 12%
Vitamin D 15.4IU 4%
Thiamin 0.95mg 63%
Riboflavin 0.75mg 44%
Niacin 6.39mg 32%
Vitamin B6 0.55mg 28%
Folate 165.36mcg 41%
Vitamin B12 0.9mcg 15%
Pantothenic Acid 1.19mg 12%
Vitamin K 32.75mcg 41%
Phosphorus 398.73mg 40%
Magnesium 61.09mg 15%
Zinc 2.67mg 18%
Copper 0.33mg 17%
Manganese 0.82mg 41%
Selenium 55.28mcg 79%
Water 180.82g 0%