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Hoisin pork pancakes

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  • Author: Samantha Gowing
  • Total Time: 20 minutes
  • Yield: Serves 12 1x
  • Diet: Low Fat


Units Scale

1 tbsp oil
1 tbsp fresh ginger, finely grated
1 x 20cm piece best quality pork loin, very finely sliced
80 ml hoisin sauce *recipe below
23 tsp toasted sesame oil
12 small Chinese pancakes *available in the freezer of Asian grocers
1 large cucumber, peeled and sliced into batons
6 spring onions, sliced lengthways

Hoisin sauce
Prep 5 mins | Makes about 80 ml
2 tbsp tamari
2 tbsp smooth peanut butter
2 tbsp dark brown sugar
2 tsp rice wine vinegar
1 tsp onion powder
2 tsp toasted sesame seed oil


  1. In a skillet or wok heat oil. Add ginger and pork and stir fry until pork is cooked through, about 5-7 minutes.
  2. Remove from heat, fold in hoisin sauce, and toasted sesame oil, set aside.
  3. Meanwhile prepare the cucumber and slice spring onions.
  4. Separate pancakes, then lay a piece of cucumber and slice spring onion in the centre of each pancake. Top with cooked pork and hoisin mixture.
  5. Fold one side, then next and roll up from the base and arrange on a serving platter.

Hoisin sauce

  1. Whisk to combine, Store in a sealed jar in the fridge for 2-3 weeks.
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Category: Pork
  • Method: Pan fry
  • Cuisine: Modern Australian

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