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Hoisin Pork with Spring Onion Pancakes

Ingredients

  • 1 Carrot - peeled and julienned
  • 1 Tablespoon White Vinegar
  • 1 Teaspoon White Sugar
  • 2 handfuls of Baby Spinach
  • 1 packet Coriander – picked and stalks discarded
  • 2 Sprigs of Spring Onion
  • 1 lemon
  • Salt & Pepper
  • ½ Telegraph Cucumber chopped into chunks
  • Drizzle of Olive oil
  • 1 cup White Flour
  • 2 free range eggs
  • 1-2 Pork Fillets Free Farmed
  • 2 Tablespoons Hoisin
  • 1 Tablespoon Soy Sauce
  • 1 Teaspoon Malt Vinegar
  • 1.5 cups milk

Garnish

  • Sesame seeds

Instructions

Carrot pickle

  1. In a jar with a lid place all of the julienned carrot and top with the vinegar & sugar
  2. Give a stir and put the lid on and put in the fridge until ready to serve.

Salad

  1. Make your spring onion curls by cutting one sprig into 3 inch pieces and then finely slicing and putting in ice cold water. They take around 10 mins to curl.

  2. With the other spring finely slice enough for 3 tablespoons for your pancakes. Set aside.
  3. Get your salad bowl and add the spinach as a base.
  4. Then add the cucumber and coriander.
  5. Just before serving add a drizzle of olive oil, salt and pepper, and the juice of your lemon. You may only need half depending on how juicy it is. I also added some of the spring onion but you can just serve this on the side if you prefer.

Sauce

  1. Mix Hoisin, Soy Sauce & Malt Vinegar together in a small bowl.

Spring Onion Pancakes

  1. Sift the flour & a pinch of salt. Beat eggs and add to flour mix. Whisk in the milk, ½ a cup at a time until smooth. Stir through the spring onions if using.
  2. Heat a heavy-based pan to a medium heat. Grease the base with a little butter. Pour in some batter and swirl around the pan spreading it thinly. But don’t worry if the shape isn’t great. You can trim it by using a bowl to get the shape after its cooked. Cook until the edges come free, then flip and cook for 2 minutes on the other side. Continue with the remaining batter.
  3. If you do the cutting trick, then layer up with baking paper and stack until ready to serve.

Pork

  1. Season well with salt & Pepper. Place a little oil in a pan on a medium heat. Cook evenly on all sides until nearly done. I like the pork to be about medium well upon serving so when it is just shy of this, after around 7-8 mins of cooking, spoon over half of the sauce. The rest of the sauce will be using to serve. With tongs move the pork around the pan so it gets coated in the sauce. Once cooked to MW take out to rest on a board.

Assemble all your elements and put on platters and once rested finely slice the pork and sprinkle with sesame seeds and serve! Delish!