Ingredients:

• 1 lb (500 g) Ontario ground pork
• 4 cloves garlic, minced
• 4 tbsp (60 mL) soy sauce, divided
• 1 tbsp (15 mL) brown sugar
• 1/2 tsp (2 mL) pepper
• 1 tbsp (15 mL) canola oil
• 1 small onion, finely chopped
• 1 small jalapeno pepper, seeded and diced
• 2 tbsp (30 mL) oyster sauce
• 2 tbsp (30 mL) white vinegar
• 1 pkg (336 g) small corn or flour tortillas (about 5 inch/12.5 cm diameter)
• 2 green onions, thinly sliced
• 1 lime, cut into wedges (optional)

Cooking Instructions:

1. Heat a nonstick skillet over medium high heat and brown pork evenly for about 5 minutes, breaking up with a spatula. Scrape into a colander and let pork drain. Wipe out skillet. Scrape pork into a bowl and stir in garlic, 2 tbsp (30 mL) of the soy sauce, brown sugar and pepper until well coated.
2. Return skillet to medium heat and add oil. Cook onion and jalapeño for about 3 minutes or until softened. Return seasoned pork to skillet and stir in oyster sauce, vinegar and remaining soy sauce. Simmer for 2 minutes. Remove from heat.
3. Warm tortillas if desired. Spoon pork mixture into tortillas and sprinkle with green onions and a squeeze of lime if desired.

Tip: Substitute crunchy baby gem or romaine leaves for the tortillas.