If you're a fan of duck pancakes the you'll love these bad boys. Roasted free range pork tenderloin in a hoisin sauce wrapped in a giant egg pancake with lots of fresh herbs and salad for crunch. As fun to make as they look. 30 Minutes. Asian Inspiration.
30 Minutes. Just 487 Cal Per Serve.
300g free range pork tenderloin
4 tablespoons hoisin sauce
1 teaspoon five-spice powder
1 clove of garlic
6 free range eggs
3 sprigs of mint
3 sprigs of coriander
1 Lebanese cucumber
1 spring onion
1 baby cos
Preheat oven, marinate & roast pork
Preheat oven to 200ºC fan bake. In a bowl, combine ½ of the hoisin sauce, crushed garlic, five spice powder, salt and pepper to form a paste. Add the pork and a drizzle of olive oil. Mix well to coat. Place a fry pan on a medium heat, add 1 tablespoon of olive oil and sear each side of the pork for 1 - 2 minutes to get a crust. Place pork on a lined bake tray in oven for 10 minutes.
Whisk eggs and a tablespoon of water per egg. Add finely sliced spring onions and season generously with salt and pepper. Place a large fry pan on a medium heat. Add pancake mix and spread evenly to coat the pan (making the pancakes as large as possible. Cook without turning until set (1 -2 minutes) and gently remove from the pan. Repeat for 1 per person.
Pick the leaves of the mint and coriander, peel or slice cucumbers into ribbons and finely slice baby cos.
Once the pork is cooked, slice into half cm thick strips. Over one half of the pancake, spread with the remaining hoisin sauce, top with the herbs, cucumber, baby cos and pork slices. Fold pancake in half and serve.
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