Hoisin Pork with Spring Onion Pancakes

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  • Ingredients
    • •500g pork loin, thinly sliced
    • •1 tablespoon vegetable oil
    • •1 garlic clove, minced
    • •½ a teaspoon fresh root ginger, grated
    • •6 tablespoons dark hoisin sauce
    • •2 spring onion sprigs, sliced
    • •1 green capiscum, thinly with seeds removed
    • •1 carrot, julienned
    • •1 red chilli, thinly sliced
    • •Coriander leaves, torn
    • •2 cups plain flour (plus extra for dusting)
    • •2 cups chopped spring onion (dark green only)
    • •1 teaspoon salt
    • •1 tablespoon vegetable oil
    • •2 tablespoons sesame oil
    • •⅔ cup warm water


  1. 1.Combine flour and salt in bowl. Make a well in the middle and add ⅔ of a cup warm water, 2 tablespoons sesame oil and 1 tablespoon vegetable oil. Mix in electric mixer to combine well. Turn dough onto floured surface and knead until dough is smooth. Roll into a ball. Set aside for 1 hour in the fridge, wrapped in cling wrap.
  2. 2.Remove from fridge and divide the ball into 4 even portions. Roll each portion into an oval shape, spreading the dough as generously as possible. Brush surface of dough with vegetable oil and top with spring onion. Roll each oval into sausage, and then coil into a snail shape. Re-roll out each snail, into an even circle.
  3. 3.Heat a small amount of vegetable oil in a frying pan. Cook each pancake on each side until golden. Place on a plate and cover with foil to keep warm.
  4. 4.Heat 1 tablespoon of vegetable oil in a wok or deep frying pan over high heat. Add the garlic and ginger, cooking until fragrant. Add the pork strips and cook, tossing frequently, until cooked through. Stir in the hoisin sauce, lathering the pork generously. Remove from heat.
  5. 5.Serve the spring onion pancakes topped with the hoisin pork, carrot, green capsicum, chilli and coriander.