Shredded Pork Pancakes - using leftover higher welfare pork
Added by RSPCA_ThinkPig | Fri 10 Dec 2010 @ 15:18
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
Handful of shredded, cooked higher welfare pork which is labelled Freedom Food, outdoor reared, outdoor bred, free-range or organic
Ĺ 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
Ĺ 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.