Chinese · Lunch
Shredded Pork Pancake Wrap (High-Protein)
Shredded pork shoulder braised in soy, ginger and five-spice, piled into a wheat pancake with a fried egg, scallion and hoisin, then folded into a wrap. The extra egg and pork lift protein well past a standard version while keeping the classic sweet-savoury Beijing-style profile.
$4
15 minsPrep
55 minsCook
70 minsTotal
MediumLevel
Nutrition per serving
702Calories
58.3gProtein
33.8gFat
41.6gCarbs
9.8gSugar
5.3gFiber
1875mgSodium
475mgChol
9.4gSat Fat
940mgPotassium
110mgCalcium
4.8mgIron
1.9mcgVitamin B12
4mgVitamin C
protein-rich
gluten-free-adaptable
high-fiber
high-protein
Instructions
1
Prep
Trim pork shoulder chunks of any large fat caps and pat dry with paper towel.
2
Braise
Combine pork, soy sauce, five-spice, ginger and chicken stock in a pot; simmer covered over medium-low heat for 45 minutes until pork shreds easily and liquid reduces to a thick glaze.
3
Rest
Remove pot from heat and let pork sit in its glaze for 10 minutes to reabsorb moisture.
4
Fry
Heat vegetable oil in a small nonstick skillet over medium heat, fry the egg 2 to 3 minutes until the white is fully set and yolk edge is firm.
5
Warm
Heat tortilla in the dry skillet over medium heat for 20 to 30 seconds per side until pliable and lightly speckled.
6
Build
Spread hoisin on the warm pancake, then layer pork, egg, cucumber, scallion, and drizzle with sesame oil.
7
Plate
Fold bottom of pancake up over filling, then fold in both sides to form a sealed wrap, slice in half diagonally, and place cut-side up.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g pork shoulder, cut into 2 chunks
- 22 large eggs
- 22 flour tortilla or Chinese wheat pancake (about 8 inch/20cm)
- 4 tbsp4 tbsp soy sauce
- 2 tbsp2 tbsp hoisin sauce, plus extra for spreading
- 2 tsp2 tsp chinese-five-spice powder
- 2 tsp2 tsp fresh ginger
- 44 scallions
- 1/2 cup120ml chicken stock
- 2 tsp2 tsp vegetable oil
- 11 cucumber, cut into thin batons
- 1 tsp1 tsp sesame oil
