Pork and watermelon tacos on lettuce leaves

Ingredients:

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)

Preparation:

1. 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.
2. 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.
3. Fill the boats with chunks of meat, top with salsa and dig in!