Crispy Chinese Pork Wraps
A twist on the classic duck pancakes, this pork version is ideal for preparing ahead. Serve as a starter or lunch option.
- Preheat the oven to 190C. Make 6 x 2.5cm deep cuts into the pork joint. Line a roasting tin with a double layer of tin foil and place the pork in the centre.
- In a bowl, mix together the Kikkoman Soy Sauce, sugar, orange juice, tomato purée and Chinese five spice powder. Spoon over the pork, then scrunch up the foil around the sides of the pork to form an open parcel and roast for 1 hour, basting occasionally, until cooked through.
- Remove the pork from the oven and allow it to stand for 5 mins. Finely slice the meat, shredding it if possible and toss back into the roasting tin with the cooking juices. Baste with the flavoured juices and grill for 5 mins, to crisp up the meat.
- To serve: warm the pancakes and spread with a little hoi sin sauce, a scattering of spring onions and cucumber. Top with the crispy pork and roll up. Or let customers assemble their own at the table.