Crispy chinese pork wrap

Total time 155 mins
20 mins preparation time
135 mins cooking time

Instead of getting duck pancakes from your local Chinese takeaway, try making these crispy oriental pork wraps at home as an alternative. It is so easy to make and can be left in the oven while you get on with other things

Ingredients

4 portion(s)
700 g
loin of pork joint, fat and skin removed
2 tbsp
demerara sugar
2 tbsp
orange juice
3 tbsp
tomato puree
1 tsp
Chinese Five Spice powder
14 
Chinese pancake wrappers
6 tbsp
hoi sin sauce
1 bunch
spring onions, trimmed and finely sliced
1 
small cucumber, finely sliced

Preparation

Step 1

Pre heat the oven to 190°C / 375°F / Gas 5. Make 6 x 2.5cm deep cuts into the pork joint. Line a roasting tin with a double layer of tin foil and place the pork in the centre.

Step 2

In a bowl, mix together the Kikkoman Soy Sauce, sugar, orange juice, tomato puree and Chinese five spice powder. Spoon over the pork, then scrunch up the foil around the sides of the pork to form an open parcel and roast for 1 hour, basting occasionally, until cooked through.

Step 3

Remove the pork from the oven and allow it to stand for 5 minutes. Finely slice the meat, shredding it if possible and toss back into the roasting tin with the cooking juices. Baste with the flavoured juices and grill for 5 minutes, to crisp up the meat.

Step 4

To serve:
Warm the wrappers and spread with a little hoi sin sauce, a scattering of spring onions and cucumber. Top with the crispy pork and roll up.

Recipe-ID: UK42

Recipe as PDF

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Pre heat the oven to 190°C / 375°F / Gas 5. Make 6 x 2.5cm deep cuts into the pork joint. Line a roasting tin with a double layer of tin foil and place the pork in the centre.

In a bowl, mix together the Kikkoman Soy Sauce, sugar, orange juice, tomato puree and Chinese five spice powder. Spoon over the pork, then scrunch up the foil around the sides of the pork to form an open parcel and roast for 1 hour, basting occasionally, until cooked through.

Remove the pork from the oven and allow it to stand for 5 minutes. Finely slice the meat, shredding it if possible and toss back into the roasting tin with the cooking juices. Baste with the flavoured juices and grill for 5 minutes, to crisp up the meat.

To serve:
Warm the wrappers and spread with a little hoi sin sauce, a scattering of spring onions and cucumber. Top with the crispy pork and roll up.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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