Crispy Hoisin Pork With Onion Pancakes

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11 Ingredients

Number of servings

2 cup plain flour
2teaspoons sesame oil
4tablespoons hoisin sauce
1 green capsicum, deseeded, cut into thin strips
1 carrot, julienned
2tablespoons coriander leaves (to garnish)
1 cup spring onion, chopped
400grams pork scotch fillet, thinly sliced
1/4 cup vegetable oil
1 long red chilli, deseeded, finely chopped
1teaspoons salt

Nutrition per serving

26% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 5

Place flour and salt in a bowl. Add 2/3 cup warm water, 1 tbs of vegetable oil and 2 tsp sesame oil and mix well to combine. Turn dough onto a lightly floured surface and knead for 5 minutes or until smooth. Place in a clean bowl and cover with a tea towel. Set aside for 30 minutes (see tip).

Step 2 of 5

Divide dough into 12 even pieces. Roll each one out to a 12cm round. Working with one round at a time, brush top side with a little extra sesame oil and top with some of the spring onion. Roll up tightly then using your palms, roll on the bench to make a long thin rope. Roll into a coil and press to flatten. Roll out to a 12 cm round. Repeat again.

Step 3 of 5

Heat a non-stick frying pan over medium heat. Brush with vegetable oil to lightly grease. Cook pancakes for 1 minute each side or until golden. Transfer to a plate and cover with foil to keep warm. Repeat with remaining pancakes.

Step 4 of 5

Heat 1 tbs vegetable oil in a frying pan or wok over high heat. Add pork strips and cook for 5 minutes, tossing frequently, until crisp. Stir in hoisin sauce and toss well to coat. Keep warm.

Step 5 of 5

Serve pancakes topped with vegetables, pork and chilli and garnished with coriander.