Shredded Pork Pancakes
A pork version of crispy duck. Best prepared using higher-welfare pork, labelled Freedom Food, outdoor reared, outdoor bred, free-range or organic.
| Shredded Pork Pancakes | |
|---|---|
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| Servings: | Serves 8 |
| Calories per serving: | 61 |
| Ready in: | 10 minutes |
| Prep. time: | 5 minutes |
| Cook time: | 5 minutes |
| Difficulty: | 
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| Recipe author: | Chef |
| First published: | 31st October 2012 |
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Best recipe reviewSimple! 4/5 NBot fancy, but nice, and easy too. Thanks. The Judge |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 160g shredded, cooked higher welfare pork
- ½ teaspoons Chinese five spice
- 2 tablespoons groundnut oil
- 80ml hoisin sauce
- 8 ready-made Chinese-style pancakes, warmed
- 1 bunch spring onions, cut into matchsticks
- ½ cucumber, halved, seeds removed and cut into matchsticks
Method
- Toss the pork in the Chinese five spice. Heat the oil in a frying pan or wok and add the pork.
- Stir-fry for 3-4 minutes until heated through. Add the hoisin sauce, toss and heat gently until the pork is thickly coated with the sauce.
Serving suggestions
Pile the pork onto a plate and serve with the spring onions and cucumber and the warmed Chinese pancakes.
Chef's notes
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