Weekday Wonders

Sticky Pork Pancakes

A tasty, Chinese inspired sticky pork pancake - quick to whip up any day of the week!

Easy
4
10 mins
20 mins

500g tenderloin fillet of New Zealand pork

4 Farrah’s Premium White Wraps (cut in half to make 8)

Marinade

Salt (pinch)

2 Tbsp rice vinegar

3/4 cup hoisin sauce

1 Tbsp castor sugar

Side sauce

Hoisin sauce (desired amount)

1 Tbsp rice wine vinegar

Salad

¼ cup rice wine vinegar

2 Tbsp castor sugar

1 tsp salt

1 ½ cups daikon radish (seasonal)

1 cup Lebanese cucumber

½ an iceberg lettuce

1 bunch spring onion

Thank you to Farrah's NZ for this yummy recipe!

Ingredients

500g tenderloin fillet of New Zealand pork

4 Farrah’s Premium White Wraps (cut in half to make 8)

Marinade

Salt (pinch)

2 Tbsp rice vinegar

3/4 cup hoisin sauce

1 Tbsp castor sugar

Side sauce

Hoisin sauce (desired amount)

1 Tbsp rice wine vinegar

Salad

¼ cup rice wine vinegar

2 Tbsp castor sugar

1 tsp salt

1 ½ cups daikon radish (seasonal)

1 cup Lebanese cucumber

½ an iceberg lettuce

1 bunch spring onion

Thank you to Farrah's NZ for this yummy recipe!

Nutrition

No items found.
01
Prepare and marinade the pork

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.

01
02
Make the salad

Finely slice daikon radish, lettuce, cucumber and spring onion into long thin strips and mix together. Combine rice vinegar, sugar and salt then toss the dressing through the salad.

02
03
Serve

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.

03
04
04
05
05
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Weekday Wonders

Sticky Pork Pancakes

A tasty, Chinese inspired sticky pork pancake - quick to whip up any day of the week!

10 mins | 20 mins
Easy
4

500g tenderloin fillet of New Zealand pork

4 Farrah’s Premium White Wraps (cut in half to make 8)

Marinade

Salt (pinch)

2 Tbsp rice vinegar

3/4 cup hoisin sauce

1 Tbsp castor sugar

Side sauce

Hoisin sauce (desired amount)

1 Tbsp rice wine vinegar

Salad

¼ cup rice wine vinegar

2 Tbsp castor sugar

1 tsp salt

1 ½ cups daikon radish (seasonal)

1 cup Lebanese cucumber

½ an iceberg lettuce

1 bunch spring onion

Thank you to Farrah's NZ for this yummy recipe!

01
Prepare and marinade the pork

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.

02
Make the salad

Finely slice daikon radish, lettuce, cucumber and spring onion into long thin strips and mix together. Combine rice vinegar, sugar and salt then toss the dressing through the salad.

03
Serve

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.

04
05