Shredded Pork Pancakes - using leftover higher welfare pork

Shredded Pork Pancakes - using leftover higher welfare pork
 
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Ingredients

Ingredients
Method
 
  • Handful of shredded, cooked higher welfare pork which is labelled Freedom Food, outdoor reared, outdoor bred, free-range or organic
  • ½ tsp Chinese five spice
  • 2 tbsp groundnut oil
  • 100ml hoisin sauce
  • 8-10 ready-made Chinese-style pancakes, warmed
  • 1 bunch spring onions, cut into matchsticks
  • ½ cucumber, halved, seeds removed and cut into matchsticks
Toss the pork in the Chinese five spice. Heat the oil in a frying pan or wok and add the pork.

Stir-fry for 3-4 minutes until heated through. Add the hoisin sauce, toss and heat gently until the pork is thickly coated with the sauce.

Pile the pork onto a plate and serve with the spring onions and cucumber and the warmed pancakes.

Don't forget to Think Pig: http://bit.ly/rspcathinkpig and find out more about the labels you should be looking for to help improve pig welfare.

Shredded Pork Pancakes - using leftover higher welfare pork

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This recipe was uploaded by RSPCA_ThinkPig

 
 
Try this pork version of crispy duck. Delicious and fun for all the family. One of the RSPCA's Think Pig recipes. More at: http://bit.ly/rspcathinkpig
Preparation time: 10 minutes
Cooking time: 20 minutes
Makes: 8 pancakes




Method


Toss the pork in the Chinese five spice. Heat the oil in a frying pan or wok and add the pork.

Stir-fry for 3-4 minutes until heated through. Add the hoisin sauce, toss and heat gently until the pork is thickly coated with the sauce.

Pile the pork onto a plate and serve with the spring onions and cucumber and the warmed pancakes.

Don't forget to Think Pig: http://bit.ly/rspcathinkpig and find out more about the labels you should be looking for to help improve pig welfare.
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