Asian-Inspired Tostadas


Our meat CSA delivered some ground pork last month, which is not something we normally cook. I dove into the “Recipes I Want To Try” Index and found this recipe for lettuce wraps using a pork filling. I modified the recipe to suit our tastes and ingredients on hand, topped it with a fantastic slaw, and slapped it all on a crispy wonton skin. We attempted to make taco shells with wontons, but they were a real pain in the a$$, and the texture still wasn’t great. Baking or frying a flat wonton skin (or egg roll wrapper) works as a fun base for this when lettuce isn’t in season.


Slaw ingredients:

  • 1 pound of shredded red and/or green cabbage
  • 3 large carrots, shredded
  • Honey sesame dressing (see below)

Honey sesame dressing ingredients:

  • 1/4 cup soy sauce
  • 1/4 cup fresh lemon juice
  • 1/4 cup vegetable oil
  • 2 Tablespoons fresh grated ginger
  • 2 Tablespoons rice wine vinegar
  • 2 Tablespoons honey
  • 2 teaspoons sesame oil
  • 1 teaspoon salt
  • Freshly ground black pepper, to taste

Wonton ingredients:

  • Package of wonton or egg roll wrappers
  • Olive oil for brushing

Pork ingredients:

  • 2 Tablespoons vegetable oil
  • 2-3 eggs, lightly beaten
  • 1 pound ground pork
  • Small onion, chopped
  • 1 clove garlic, minced
  • 2 carrots, shredded
  • 3 Tablespoons hoisin sauce
  • 2 Tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1/4 teaspoon Sriracha sauce

Slaw method:

  1. Prepare the dressing: combine all dressing ingredients in a mason jar and shake. 
  2. Mix cabbage and carrots in a large bowl. Set aside until ready to serve – do not dress the salad until the rest of the ingredients are finished.
  3. Dress the cabbage to taste – you will likely have a lot of dressing left over, which keeps in the fridge for at least a week. It’s a great dressing!

Wonton method:

  1. Preheat oven to 375 degrees.
  2. Rinse excess flour from the wontons, pat dry.
  3. Lightly brush both sides of the wontons with olive oil. Place on a roasting rack over a pan in the oven.
  4. Start checking at around 5 minutes. They are done when they are crisp and golden brown. Keep a close eye – they go from golden brown to burnt mess rather quickly.

Pork method:

  1. Heat a Tablespoon of oil in a wok over medium-high heat. Cook egg and remove to a plate.
  2. Wipe out the pan and heat another Tablespoon of oil. Add pork and cook for 2 minutes, then add onion and continue cooking until the onion turns translucent (3-5 more minutes). 
  3. Turn down heat to medium and add garlic. Cook for one minute, stirring.
  4. Add carrot, cooked egg, hoisin sauce and soy sauce. Cook until ingredients are heated through.
  5. Remove from heat and stir in sesame oil and Sriracha.


Assembly: Plate a wonton, then put a generous scoop of the pork in the middle. Top with slaw to taste. I added quick swoops of Sriracha to the plates because Sriracha makes everything look and taste better. Well, maybe not everything. But it worked here.


Pork dish adapted from Asian Lettuce Wraps recipe on

Slaw adapted from Dave Lieberman’s recipe on


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