This is an alternative to chinese crispy duck pancakes , delicious from Chinese restaurants but a pain to cook at home , I’ve done it but burnt fingers from stripping boiling duck really aren’t worth it . In this a pulled pork version the pork fall apart on cooking.
Chinese Pancakes with Shredded Crispy Hoisin Pork
1.5kg of pork shoulder, remove any rind but leave on the fat this will render down
4 cloves of garlic peeled
200ml of hoisin sauce
100ml of hoisin sauce
Half a cucumber cut into thin batons
6 spring onions finely shredded
40 Chinese pancakes
Mix the pork with the hoisin sauce.
Rub the pork shoulder all over with the ingredients above
Place it in a large lidded cast iron pot and put in the oven at 150degC for 3 hours.
Finally place the pork in a deep roasting tray with the juices and place in a hot oven 190degC for 25 minutes
Remove the pork once the outside is caramalised the sauces will reduce.
Place all the ingredients in the slow cooker on LOW for 6 hours
Pull apart the pork mix through with the juices place under a hot grill for 15minutes or a hot oven 190degC for 25 minutes. Stir halfway through.
Rub the pork with the ingredients above
Place in the pressure cooker on a trivet and cook on HIGH for 1 hr
Remove from the pressure cooker.Pull apart the pork mix through with the juices place under a hot grill for 15minutes or a hot oven 190degC for 25 minutes. Stir halfway through.
How to serve
To serve heat the pancakes in batches ( 30secs on high in the microwave ) as required.
Allow guests to make up their own pancakes with a tablespoon of pork, shredded cucumber , spring onion and a drizzle of hoisin sauce.
Roll and eat .