TAKE THE CLASSIC “PEKING STYLE” FLAVOURS AND MAKE THE MOST OF YOUR ROAST WITH THIS LITTLE TWIST! A FUN WAY TO GET HANDS ON AND SERVE YOUR PORK ALL WRAPPED UP IN A TASTY PANCAKE SUPER EASY!
recipe PEKING PORK PANCAKES PREP 5 COOKING 5 SERVES 8
INGREDIENTS 1 x Riverview Farms Pork Roast, crackle removed (saved for later) and shred pork 5cm thumb ginger, finely grated
Step 2. Heat a skillet or fry pan over medium heat. Once hot, add the marinated shredded pork to the pan and stir-fry for a few minutes until it's heated through and slightly caramelised. Step 3. Warm the pancakes, there are a few options here; in a hot dry pan (not the classic method) or you can either steam the pancakes in a bamboo steamer or warm them in the microwave according to the package instructions.
3 cloves garlic, finely grated 1 tsp Chinese Five Spice 1 Tbs Hoisin Sauce (plus extra for serving)
Step 4. Assemble. Top the warmed pancakes with thin layer of extra Hoisin Sauce, add a portion of the caramelised shredded pork in the centre of the pancake, then top with cucumber batons and the curled shallots. Serve the Peking Pork Pancakes while they are still warm, and you can also serve the reserved crackling on the side for extra crunch and flavour.
2 Tbs Rice Wine Vinegar 16 Peking pancakes 2 Lebanese cucumbers, cut into thin batons Shallot, sliced and curled in iced water
METHOD
Repeat the assembly process for the remaining pancakes and enjoy your homemade Riverview Farms Peking Pork Pancakes!
Step 1. In a small bowl, prepare the marinade for the pork; combine ginger, garlic, Chinese Five Spice, Hoisin Sauce, and 2 tablespoons of Rice Wine Vinegar. Mix well to combine. Toss the shredded pork in the marinade coating well.
Recipe: Hayden Quinn Photo: Toby Fenn Food / Styling: Breda Fenn
E ssence
48 | PENINSULA
riverviewfarms.com.au February 2024
