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This “Chinese Hamburger” is something that grabbed my attention online and I had to give it a crack. Tender meat, quickly stir fried in lots of spiced with a little green capsicum between two fresh buns and it was delicious. These 肉夹馍 would go perfectly with a cold beer!
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RECIPE DEVELOPED FOR RIVERVIEW FARMS PORK
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..
Prep 00:05
Cook 00:05
Serves 8 as part of a shared meal
Super Easy
Ingredients List
1 x Riverview Farms Pork Roast, crackle removed (saved for later) and shred pork
5cm thumb ginger, finely grated
3 cloves garlic, finely grated
1 tsp Chinese Five Spice
1 Tbs Hoisin Sauce (plus extra for serving)
2 Tbs Rice Wine Vinegar
16 Peking pancakes*
2 Lebanese cucumber, cut into thin batons
Shallot, sliced and curled in ice water
Method
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.
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.
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.
Repeat the assembly process for the remaining pancakes,and enjoy your homemade Riverview Farms Peking Pork Pancakes!
MORE GREAT PORK RECIPES BELOW….
Nduja is a dangerously addictive, spreadable firecracker of Calabrian pork and chilies that melts into a smoky, spicy sauce all over anything it touches. In this case, it is the perfect addition to a classic vodka pasta (which is one of the simplist and most delicious pastas you can make!)
Forget the fancy tapas bars, this is the ultimate beer snack! My Spanish Nachos with soggy bravas sauce! A simple recipe that will be a fun fan favourite for your next session on the beers!
1L Rice Bran Oil
1 cinnamon stick
2 tsp fennel seeds
4 star anise
4 bay leaf
150g dried chili flakes
150g crispy fried shallot
50g peanuts
2 tbs sesame seeds
1 tbs sea salt
1. Heat oil in small saucepan over high heat. Add cinnamon, fennel, star anise and bay leaves to oil. Cook until spices are aromatic and the bay leaf changes colour slightly to a more deen browny green.
2. While oil is flavouring, mix together the chili, shallot, peanuts, sesame and salt in a large heat proof bowl. Mix well so everything is combined.
3. Once oil is to temperature (approx 180-200C) pour over chili mix through a wire strainer to catch all the large spices (be very very careful here!!!).
4. Mix really really well to combine and then allow to cool completely (this could take a few hours) and then spoon into your jars and enjoy!
2 tbs sunflower oil
2 tsp sesame oil
2 pork tenderloins
3cm piece ginger (15g), grated
1 tsp Chinese five spice
2 tbs each honey and tomato sauce
¼ cup (60ml) rice wine vinegar
¼ cup (60ml) soy sauce
1 onion, cut into eight wedges
1 red capsicum, sliced
1 green capsicum, sliced
Steamed rice, sliced spring onions and sesame seeds to serve
1. Preheat oven to 200°C. Combine 1 tbs sunflower oil and the sesame oil and spread over pork. Season and set aside.
2. Combine ginger, five spice, honey, tomato sauce, 2 tbs vinegar and 2 tbs soy.
3. Heat a frypan over medium-high heat. Add the pork and sear, turning regularly 3-4 minutes until golden on all sides. Add the ginger mixture, then cook 2-3 minutes until thickened.
4. Remove and place pork on a paperlined roasting tray. Drizzle over the pan sauce and roast for 15 minutes until cooked through and sticky. Rest, lightly covered in foil, for 5 minutes.
5. Meanwhile, heat remaining sunflower oil in a clean frypan over high heat. Add onion and capsicum. Cook, tossing for 3-5 minutes, until charred and softened. Add remaining 1 tbs vinegar and 1 tbs soy. Toss to combine. Remove from heat.
6. Slice pork and top with spring onions and sesame seeds. Serve with steamed rice and capsicum mixture.
1 tbs each white and black sesame seeds
2 tbs rice flour
2 eggwhites
¼ cup (60ml) sunflower oil
600g firm tofu, cut into 1.5cm-thick slices
Coriander leaves and thinly sliced eschalot to serve
Mushrooms
2 tbs sesame oil
200g each enoki, shiitake and oyster mushrooms (or other mushrooms)
2 garlic cloves, crushed
5cm piece ginger, grated
2 tbs soy sauce
1 tbs rice wine vinegar
1. In a bowl, combine sesame seeds and rice flour and season. Lightly beat eggwhites in another bowl. Coat each piece of tofu in the eggwhite, then the sesame/flour mixture.
2. Heat half the oil in a large frypan over medium-high heat. Add half the coated tofu and cook until both sides are golden and crisp. Remove from the pan and drain on paper towel. Repeat with second batch of oil and tofu. Set aside.
3. For the mushrooms, heat the oil in a large frypan over medium-high heat. Add the mushrooms and cook for 2-3 minutes until slightly golden. Add the garlic and ginger and cook for a further 30 seconds or until fragrant. Add the soy sauce and vinegar and toss to coat. Remove from the heat.
4. Serve mushrooms and tofu with coriander and eschalots.
4 x 180g blue-eye trevalla, skin on
5cm piece ginger, peeled, cut into thin matchsticks
2 garlic cloves, finely chopped
4 spring onions, thinly sliced
1 cup (250ml) chicken stock
¼ cup (60ml) light soy sauce
1 tbs black vinegar
2 tsp sesame oil
Steamed rice, sliced red chillies and steamed gai lan (Chinese broccoli, or other Asian greens) to serve
1. Place fish fillets on a plate, skin side down, inside a steamer basket. Scatter with ginger, garlic and half the spring onion. Steam, covered, over a pot of simmering water for 8 minutes or until just cooked.
2. While the fish is cooking, combine chicken stock, soy, vinegar and sesame oil in a saucepan, then place over medium heat. Bring to a simmer and cook for 5 minutes or until reduced.
3. Place fish on a platter. Drizzle over the sauce and sprinkle on remaining spring onions and chilli.
4. Serve with steamed rice and gai lan.
2 x 350g pork loins
Char sui marinade
½ cup (125ml) hoisin sauce
115g honey
¼ cup (60ml) soy sauce
¼ cup (60ml) shaohsing wine (Chinese rice wine)
3 tsp Chinese five spice
4cm piece ginger, grated
3 tsp sesame oil
Quick chilli pickled cucumber
1 tsp chilli flakes
¼ cup (60ml) white vinegar
12 baby cucumbers (cukes), quartered
1. For the marinade, combine all ingredients. Rub over the pork. Set aside to marinate for at least 30 minutes or overnight.
2. Preheat oven to 180°C.
3. For the pickle, in a small saucepan combine ¼ cup (60ml) water with chilli, vinegar and 1 tsp salt. Bring to a simmer. Place cukes in a bowl then pour over hot liquid. Set aside to pickle.
4. Heat oil in a large frypan over mediumhigh heat. Drain pork from marinade, then place in frypan and cook for 5-6 minutes, turning until charred. Transfer to a baking tray and roast 10 minutes or until cooked.
5. Place reserved marinade in a small saucepan with ¼ cup (60ml) water and bring to a simmer. Cook for 4-5 minutes. Remove pork from the oven and rest, lightly covered in foil, for 5 minutes. Slice then pour over the cooked marinade.
6. Serve with pickles.
2 tbs vegetable oil
2 tsp sesame oil
1 carrot, chopped
5cm piece ginger, grated
½ bunch spring onions, chopped
4 garlic cloves, crushed
4 birdseye chillies, chopped
500ml chicken stock
2 tbs shaohsing wine (Chinese rice wine)
¼ cup (60ml) light soy sauce
1.6kg whole chicken
2 bunches bok choy, quartered
24 wonton wrappers
1. Heat oils in a saucepan over medium heat.
2. Add carrot, ginger, spring onion, garlic and chilli. Cook for 2-3 minutes until softened. Season. Add chicken stock, shaohsing wine, soy sauce and 1.5L water. Bring to a simmer.
3. Add chicken and top with water to cover. Return to a simmer and cook for 1 hour or until chicken is completely tender. Remove chicken from the pan and set aside to cool.
4. Shred the chicken, discarding carcass and skin, then return the meat to the liquid in the saucepan, along with the bok choy. Return to a simmer.
5. Add the wonton wrappers and cook until tender, then serve.
¼ cup (60ml) sunflower oil
2 eggs, lightly beaten
1 onion, sliced
2 birdseye chillies, sliced
1 tbs chilli garlic sauce or other chilli paste
2 tbs kecap manis
500g fresh thick egg noodles (we used hokkien)
1 bunch bok choy, blanched and sliced
½ bunch spring onions, chopped
500g cooked spanner crab meat (or chopped cooked prawns)
Micro herbs and chilli oil to serve (optional)
1. Heat a large wok over medium-high heat. Add 1 tbs oil and swirl around the pan. Add the eggs, and swirl around to cook. Turn onto a board. Thinly slice and set aside.
2. Wipe wok clean and place over high heat until smoking. Add remaining 2 tbs oil, then the onion. Cook, tossing, for 1-2 minutes. Add chillies and toss for 30 seconds. Add chilli paste, kecap manis and ¼ cup (60ml) water. Toss to combine.
3. Add noodles and toss to coat, then add the omelette, bok choy, spring onion and crab. Toss to heat through.
4. Serve with herbs and chilli oil.
SERVES: 4
WHAT'S IN IT?
8 (750g) boneless pork rashers
1/3 cup (80ml) hoisin sauce
2 tbs each soy sauce, honey
2 tsp sesame oil
3 lebanese cucumbers, sliced into thin ribbons
1⁄2 wombok cabbage, shredded
1⁄4 cup crispy shallot
1⁄2 bunch mint, leaves picked
1 tbs each peanut oil and rice wine vinegar
PUTTING IT ALL TOGETHER:
Preheat oven to 200oC fan-forced. Place the pork in a single layer on a tray and roast for 15 minutes, turning halfway, or until it is light golden.
Combine the hoisin, soy sauce, honey and sesame oil. Remove pork from oven and coat with half the glaze.
Roast, turning and basting pork with remaining glaze every 10 minutes, for a further 30 minutes or until caramelised and cooked through.
To make the salad, combine the cucumber, cabbage, shallot and mint and drizzle with peanut oil and vinegar.
Serve with pork rashers.
MAKES: 4
WHAT'S IN IT?
1 tbs peanut or sunflower oil
1⁄2 bunch spring onions, white and light green chopped, dark green sliced
3 tsp sambal oelek or chilli paste
2kg clams (vongole)
345ml pale ale
Chargrilled ciabatta or sourdough to serve
PUTTING IT ALL TOGETHER:
Heat the oil in a large saucepan over medium-high heat. Add the white and light green spring onion and cook for 1-2 minutes until softened, then add the sambal oelek and cook, stirring for 1-2 minutes until fragrant.
Add clams, beer, and cover with a lid. Cook for 2-3 minutes, shaking pan until all have opened. Top with sliced dark green spring onion and serve with bread.
