Crispy Chinese pork wraps recipe

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  • Serves 4
  • 20 mins to prepare and 1 hr 15 mins to cook
  • 563 calories / serving
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Crispy Chinese Pork Wraps (h)

Pre heat the oven to Gas Mark 5, 190°C, 170°C. 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.

For the Chinese pancake wrapper

Put the flour and sugar into a bowl with 190ml boiling water and stir to a soft, sticky dough. Add a splash of cold water if it’s a little stiff. Knead it until smooth. Rest for 30 minutes.

Divide it into 16 pieces. Roll each piece into a little ball. Taking 2 balls at a time, flatten both, brush the top of 1 with sesame oil and sandwich them together with the oil in the middle. Roll out into a 8-10cm pancake (there will be 2 layers). Heat a non-stick frying pan, cook the pancakes on each side for 1 minute, they should puff up and just start to colour. Peel apart the 2 halves to give 2 thin pancakes. Keep the pancakes wrapped in a clean tea towel so they stay soft and warm.

To serve

Spread with a little hoisin sauce, a scattering of spring onions and cucumber. Top with the crispy pork and roll up.

See more Chinese recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 700g loin of pork joint, fat and skin removed.
  • 5tbsp Kikkoman Soy Sauce
  • 2tbsp demerara sugar
  • 2tbsp orange juice
  • 3tbsp tomato puree
  • 1tsp Chinese Five Spice powder
  • 6tbsp hoi sin sauce
  • 1 bunch spring onions, trimmed and finely sliced
  • 1 small cucumber, finely sliced
  • For the Chinese pancake wrapper (makes 16)

  • 250g plain flour
  • 2tsp caster sugar
  • sesame oil
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  • Energy 2373kj 563kcal 28%
  • Fat 13.6g 19%
  • Saturates 3.4g 17%
  • Sugars 20.3g 23%
  • Salt 3.8g 63%

of the reference intake
Carbohydrate 61.9g Protein 45.7g Fibre 3.9g

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