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Do you need help with the 'what's for dinner' dilemma? Join our Recipe Club for inspiration and cooking tips direct to your inbox!
A tasty, Chinese inspired sticky pork pancake - quick to whip up any day of the week!
4 Farrah’s Premium White Wraps (cut in half to make 8)
Marinade
Salt (pinch)
2 Tbsp rice vinegar
3/4 cup hoisin sauce
1 Tbsp castor sugar
Side sauce
Hoisin sauce (desired amount)
1 Tbsp rice wine vinegar
Salad
¼ cup rice wine vinegar
2 Tbsp castor sugar
1 tsp salt
1 ½ cups daikon radish (seasonal)
1 cup Lebanese cucumber
½ an iceberg lettuce
1 bunch spring onion
Thank you to Farrah's NZ for this yummy recipe!
4 Farrah’s Premium White Wraps (cut in half to make 8)
Marinade
Salt (pinch)
2 Tbsp rice vinegar
3/4 cup hoisin sauce
1 Tbsp castor sugar
Side sauce
Hoisin sauce (desired amount)
1 Tbsp rice wine vinegar
Salad
¼ cup rice wine vinegar
2 Tbsp castor sugar
1 tsp salt
1 ½ cups daikon radish (seasonal)
1 cup Lebanese cucumber
½ an iceberg lettuce
1 bunch spring onion
Thank you to Farrah's NZ for this yummy recipe!
Cut the fillet of pork into thin strips and marinate with salt, rice vinegar, hoisin sauce and castor sugar. Cook in a pan on a medium heat until cooked through.
Finely slice daikon radish, lettuce, cucumber and spring onion into long thin strips and mix together. Combine rice vinegar, sugar and salt then toss the dressing through the salad.
Form your pancake cones. Cut each wrap in half. Place cooked pork and salad ingredients into the half wraps, garnish with spring onion and then lightly drizzle the hoisin sauce mixed with rice vinegar (side sauce) over it. Take one bottom corner and roll around the semi-circle until you create the cone.
A tasty, Chinese inspired sticky pork pancake - quick to whip up any day of the week!
500g tenderloin fillet of New Zealand pork
4 Farrah’s Premium White Wraps (cut in half to make 8)
Marinade
Salt (pinch)
2 Tbsp rice vinegar
3/4 cup hoisin sauce
1 Tbsp castor sugar
Side sauce
Hoisin sauce (desired amount)
1 Tbsp rice wine vinegar
Salad
¼ cup rice wine vinegar
2 Tbsp castor sugar
1 tsp salt
1 ½ cups daikon radish (seasonal)
1 cup Lebanese cucumber
½ an iceberg lettuce
1 bunch spring onion
Thank you to Farrah's NZ for this yummy recipe!
Cut the fillet of pork into thin strips and marinate with salt, rice vinegar, hoisin sauce and castor sugar. Cook in a pan on a medium heat until cooked through.
Finely slice daikon radish, lettuce, cucumber and spring onion into long thin strips and mix together. Combine rice vinegar, sugar and salt then toss the dressing through the salad.
Form your pancake cones. Cut each wrap in half. Place cooked pork and salad ingredients into the half wraps, garnish with spring onion and then lightly drizzle the hoisin sauce mixed with rice vinegar (side sauce) over it. Take one bottom corner and roll around the semi-circle until you create the cone.
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