PORK PANCAKES

Farrah’s 10” Orginal Wraps (cut in half)
Tenderloin fillet of pork

MARINADE
Salt (pinch)
Rice vinegar
Hoisin sauce
Caster sugar

SIDE SAUCE
Hoisin sauce (desired amount)
Rice wine vinegar

SALAD
Rice wine vinegar
Caster sugar
Salt
Daikon radish (seasonal)
Lebanese cucumber
Iceberg lettuce
Spring onion

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.

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.