1 x Riverview Farms Pork Roast, crackle removed (saved for later) and shred pork
5cm thumb ginger, finely grated
3 cloves garlic, finely grated
1 tsp Chinese Five Spice
1 Tbs Hoisin Sauce (plus extra for serving)
2 Tbs Rice Wine Vinegar
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16 Peking pancakes
2 Lebanese cucumbers, cut into thin batons
Shallot, sliced and curled in iced water
- 1
In a small bowl, prepare the marinade for the pork; combine ginger, garlic, Chinese Five Spice, Hoisin Sauce, and 2 tablespoons of Rice Wine Vinegar. Mix well to combine.
Toss the shredded pork in the marinade coating well. - 2
Heat a skillet or fry pan over medium heat. Once hot, add the marinated shredded pork to the pan and stir-fry for a few minutes until it's heated through and slightly caramelised.
- 3
Warm the pancakes, there are a few options here; in a hot dry pan (not the classic method) or you can either steam the pancakes in a bamboo steamer or warm them in the microwave according to the package instructions.
- 4
Assemble. Top the warmed pancakes with thin layer of extra Hoisin Sauce, add a portion of the caramelised shredded pork in the centre of the pancake, then top with cucumber batons and the curled shallots. Serve the Peking Pork Pancakes while they are still warm, and you can also serve the reserved crackling on the side for extra crunch and flavour.
- 5
Repeat the assembly process for the remaining pancakes and enjoy your homemade Riverview Farms Peking Pork Pancakes!
