6scallionswhite and tender green parts only, thinly sliced
2garlic clovesthinly sliced
1 1/2poundspork tenderlointhinly sliced
¾cupthinly sliced PersianKirby or European cucumbers
½cupshredded daikon or regular radish
4tablespoonsunseasoned rice wine vinegar
1/2teaspoonkosher or sea salt
4-6burrito-sized flour tortillas
Hoisin sauce and Sriracha chile sauce
Vegetable oilfor grilling
Fresh mint and cilantro sprigs
For meat: puree fish sauce, honey, sugar, pepper, scallions and garlic together. In bowl or ziploc bag, combine with pork to coat and let sit refrigerated for 2-4 hours. Thread through both ends of each piece of pork onto skewers. When ready to cook, brush with vegetable oil and grill over high heat until done, about 5-7 minutes.
For pickles: combine vegetables, vinegar, sugar and salt together in a bowl or mason jar and let sit at room temperature for at least 30 minutes.
To serve: spread tortillas with Hoisin and Sriracha sauce to taste. Place 1-2 skewers worth of meat on each and top with pickles, mint and cilantro. Roll (tuck ends up, fold long edges in, and wrap in foil) and cut in half to serve.