Pork and watermelon tacos on lettuce leaves

Votes: 1

Time: 1 hour 10 min.
Complexity: easily
Quantity: 4 tacos

A lighter, summery take on the Mexican taco, traditionally made with a tortilla filled with grilled meat, vegetables, and a spicy salsa. Replace the flour tortilla with lettuce leaves, and make the salsa with a fruit and vegetable medley. Crisp, juicy watermelon, vegetables, and lettuce add a unique summer flavor to the grilled meat.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Pork

2 pork tenderloins (approximately 900 g), remove connective tissue, cut into 2.5 cm pieces.
1 tbsp onion powder
1 teaspoon red pepper flakes
1 tbsp. ground pepper
2 tablespoons of chopped ginger
1 tablespoon serrano pepper, seeded and finely chopped
2 tablespoons of crushed garlic
3 tablespoons soy sauce
2 tablespoons oyster sauce
0.5 tsp. dark sesame oil

Salsa sauce

2 tbsp. l. rice vinegar
1/4 cup olive oil
1 tbsp soy sauce
1/4 tsp. dark sesame oil
1 cup watermelon, cut into small 0.5 cm cubes.
1/4 cucumber, seeded and cut into 0.5cm cubes.
1 avocado, pitted and peeled, cut into 0.5 cm cubes.
4 large, firm romaine lettuce leaves, from the center of the head, cut into 10cm (4 in) lengths (they should resemble shells)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: tortilla, pork, salsa sauce, Watermelon, Avocado, rice vinegar, soy sauce, oyster sauce, red pepper flakes, onion powder, serrano pepper, garlic

Cooking the dish according to the recipe:

Combine all the pork ingredients and place in an airtight bag. Let marinate for 30 minutes. Meanwhile, prepare the salsa. In a medium bowl, combine the rice vinegar, olive oil, soy sauce, and sesame oil. Add the watermelon, cucumber, and avocado cubes, toss gently, and refrigerate.
Preheat the grill to medium heat. Remove the pork from the marinade, pat dry with paper towels, and sear for 2 minutes on one side. Then flip and sear for another minute. Let the pork rest for 3 minutes and then cut into 1–1.5 cm pieces.