Chinese · Lunch
Shredded Pork Pancake Wrap (Gluten-Free)
Five-spice-braised shredded pork tossed in tamari-hoisin glaze, wrapped in a warm rice-flour pancake with scallion and cucumber. This gluten-free version replaces wheat wrappers and regular soy sauce with rice flour and tamari, keeping the sweet-savory five-spice character intact.
$5
20 minsPrep
95 minsCook
115 minsTotal
MediumLevel
Nutrition per serving
612Calories
38.4gProtein
30.8gFat
42.1gCarbs
11.3gSugar
2.9gFiber
1580mgSodium
151mgChol
10.2gSat Fat
720mgPotassium
68mgCalcium
3.1mgIron
1.1mcgVitamin B12
6.4mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Cut pork into chunks. Smash garlic, slice ginger, halve one scallion for braising, thinly slice the other for garnish, and julienne cucumber.
2
Sear
Heat sesame oil in a small pot over medium-high heat and sear pork chunks 3–4 minutes per side until browned on outer edges.
3
Braise
Add garlic, ginger, halved scallion, five-spice powder, stock, rice vinegar and sugar; cover and simmer over low heat 90 minutes until pork shreds easily.
4
Reduce
Uncover and simmer pork in its liquid over medium heat 4–5 minutes, stirring, until sauce clings thickly to meat rather than pooling.
5
Plate
Stir in tamari and hoisin substitute, warm rice-flour pancake in a dry skillet 20–30 seconds per side, fill with pork, scatter cucumber and scallion, roll tightly, slice diagonally, and serve seam-side down.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g pork shoulder, cut into large chunks
- 22 rice-flour pancake or tortilla (60g, gluten-free)
- 2 tbsp2 tbsp tamari soy sauce (gluten-free)
- 2 tbsp2 tbsp hoisin sauce substitute (gluten-free, made from tamari, honey and rice vinegar)
- 1 tsp1 tsp Chinese five-spice powder
- 4 cloves4 cloves garlic
- 11 inch piece fresh ginger
- 44 scallions
- 1/2 cup120ml chicken stock
- 2 tsp2 tsp rice vinegar
- 2 tsp2 tsp toasted sesame oil
- 4 tbsp4 tbsp cucumber
- 1 tsp1 tsp sugar
- pinch of salt
