Chinese · Lunch
Shredded Pork Pancake Wrap
Northern Chinese-style wrap of hand-shredded braised pork shoulder tossed in hoisin and scallion, rolled inside a warm thin wheat pancake with cucumber matchsticks and scallion brushes. Built from a Peking duck pancake technique but reworked around slow-braised pork for a home-cook-friendly, richly savoury handheld lunch.
$4
15 minsPrep
90 minsCook
105 minsTotal
MediumLevel
Nutrition per serving
548Calories
34.2gProtein
24.8gFat
45.1gCarbs
10.2gSugar
3.6gFiber
1380mgSodium
112mgChol
6.9gSat Fat
640mgPotassium
65mgCalcium
2.8mgIron
0.9mcgVitamin B12
6.5mgVitamin C
gluten-free-adaptable
rich-umami
all-time-classics
Instructions
1
Prep
Cut pork into large chunks, smash garlic, slice ginger and soy sauce into the braising liquid, and slice scallion; pat pork dry.
2
Sear
Heat sesame oil in a small pot over medium-high heat and sear pork chunks for 3–4 minutes, turning until lightly browned on all sides.
3
Braise
Add chicken stock, soy sauce, sugar, garlic and ginger to pot, cover, and simmer over low heat for 75–80 minutes until pork pulls apart easily.
4
Shred
Lift pork onto a plate and shred into fine strands with two forks while warm, discarding ginger and garlic pieces; return to pot.
5
Reduce
Stir in hoisin sauce and simmer uncovered over medium heat for 3–4 minutes until liquid thickens into a glossy coating, then let rest 10 minutes.
6
Warm
Heat tortilla in a dry skillet over medium heat for 20–30 seconds per side until pliable and lightly speckled.
7
Build
Lay warm tortilla flat and pile shredded pork across the centre, topping with cucumber matchsticks and scallion brushes.
8
Wrap
Fold bottom of tortilla up over filling, then roll sides in tightly so wrap holds together without spilling.
9
Plate
Set wrap on a plate seam-side down and slice diagonally in half to reveal filling.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g, boneless pork shoulder, cut into large chunks
- 22 tortilla-flour (16-inch, mandarin-style pancake substitute)
- 2 tbsp2 tbsp hoisin-sauce
- 2 tsp2 tsp soy-sauce
- 2 tsp2 tsp shaoxing-wine
- 1 tsp1 tsp sugar-white
- 2 clove2 clove garlic
- 4 slices4 slices ginger-fresh
- 22 scallion, cut into thin matchsticks plus extra for brushes
- 44 in (10cm) piece cucumber, cut into thin matchsticks
- 1 cup240ml chicken-stock
- 2 tsp2 tsp sesame-oil
- 1/2 tsp1/2 tsp salt
