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PORK PANCAKES


SERVES 4

YOU WILL NEED

4 Farrah’s Chia & Quinoa Wraps (cut in half to make 8) 
500g tenderloin fillet of pork

MARINADE
Salt (pinch) 
2 tbsp rice vinegar
3/4 cup hoisin sauce
1 tbsp. castor sugar

SIDE SAUCE
Hoisin sauce (desired amount) 
1 tbsp. rice wine vinegar

SALAD
¼ cup rice wine vinegar
2 tbsp. castor sugar
1 tsp salt
1 ½ cups daikon radish (seasonal)
1 cup Lebanese cucumber
½an iceberg lettuce
1 bunch spring onion 

HOW TO MAKE 

Cut the fillet of pork into thin strips and marinate with salt, rice vinegar, hoisin sauce and castor sugar. Cook in a pan on a medium heat until cooked through.

Finely slice daikon radish, lettuce, cucumber and spring onion into long thin strips and mix together. Combined rice vinegar, sugar and salt then toss the dressing through the salad.

TO SERVE
Form your pancake cones. Cut each wrap in half. Place cooked pork and salad ingredients into the half wraps, garnish with spring onion and then lightly drizzle the hoisin sauce mixed with rice vinegar (side sauce) over it. Take one bottom corner and roll around the semi-circle until you create the cone.  

 

  • If you want your hoisin sauce to go further, or if you find it too strong add a little more rice wine vinegar.
  • No rice wine vinegar? No problem- try mirin or sake.
  • See our Tips & Tricks page for step-by-step wrap folding techniques.