Asian-style pork belly pancakes

Pre-wrap these savoury pancakes for easy party finger-food—or serve them as-is, and let your guests get involved in a fun and casual, wrap-your-own feast.

Asian-style pork belly pancakes Credit: Donna Hay

• makes

  20

• prep

  15 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• ¼ cup (60 ml) rice wine vinegar
• 2 tbsp caster (superfine) sugar
• 1 tsp sea salt flakes
• 1½ cups (120 g) shredded daikon
• 1 cup (70 g) shredded Lebanese cucumber
• 20 store-bought Chinese pancakes
• 1 quantity crispy roasted pork belly, meat shredded and crackling sliced
• ½ cup (125 ml) hoisin sauce
• thinly sliced long green chilli, to serve

Instructions

1. Place the vinegar, sugar and salt in a medium bowl and whisk until the sugar has dissolved. Add the daikon and cucumber, toss to combine and set aside to pickle for 10 minutes.
2. While the vegetables are pickling, warm the pancakes according to packet instructions.
3. Divide the pork and crackling between the pancakes. Top with the pickled vegetables, hoisin sauce and chilli. Wrap to enclose to serve. 

Note

For extra freshness and crunch, you can add finely shredded Chinese cabbage (wombok) to these pancakes to serve.

This recipe is from Donna Hay: Basics to Brillance on SBS Food (Channel 33). Stream episodes via SBS On Demand. 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.