Sticky pork in bean sauce with pancakes

Sticky pork in bean sauce with pancakes

By
From
The Real Food of China
Serves
4
Photographer
Leanne Kitchen

Deep-fried pork, coated in sticky sauce then rolled in soft pancakes with thin strips of raw leek — nothing could be better. Baby leeks are best here as their flavour is mild, but spring onions will also work at a pinch. This is a fabulous dish to make and set in the middle of the table for everyone to help themselves. And it goes perfectly with cold beer.

Ingredients

Quantity Ingredient
500g boneless pork loin, excess fat trimmed
1 baby leek, washed well, cut into matchsticks, white part only
750ml vegetable oil
20 Mandarin pancakes

Marinade

Quantity Ingredient
2 tablespoons light soy sauce
2 tablespoons water
1 tablespoon cornflour

Sweet bean sauce

Quantity Ingredient
2 tablespoons sweet bean sauce
2 tablespoons light soy sauce
2 teaspoons sugar
1 tablespoon water

Method

  1. Cut the pork into 5 mm slices. Stack three or four slices on top of each other and cut them into thin strips. Combine the marinade ingredients in a bowl, add the pork and toss to coat well, then set aside to marinate for 30 minutes. Combine the ingredients for the sweet bean sauce in another bowl and set aside. Place the leeks in a serving bowl.
  2. Heat the oil in a large wok over a medium–high heat. Working in two batches, carefully lower the pork into the hot oil with a slotted spoon. Deep-fry for about 2 minutes, or until the pork is cooked through. Remove and drain on paper towel.
  3. Pour off all but 2 tablespoons of oil from the wok, then return the wok to a medium heat. Add the sweet bean sauce, stir to heat through, then add the pork and toss for 2–3 minutes, or until evenly coated and well glazed. Place the pork in a serving bowl (or arrange both the leeks and pork on a large platter) and serve with the pancakes on the side. To eat, add some pork and leeks to the middle of a pancake, turn up the bottom edge to enclose the filling and roll up.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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