I don’t really have the means to make a hoi sin sauce (which I imagine is plum, brown sugar, malt based thickener and a little rice vinegar – at least that’s where I’d start if I were to have a go at making hoi sin sauce), so this recipe uses pre-made hoi sin sauce from a jar. In that respect, it’s not really a recipe for hoi sin pork wraps, rather it’s a meal idea.
I’ve made a few variations on this recipe, as you can see from the pictures. The following recipe is the most traditional (as far as my understanding from Chinese restaurants), but wasn’t necessarily the best – therefore experimentation is recommended. I suspect that this would be better if it used Chinese wraps and didn’t have any salad greens in.
- Hoi sin sauce
- Salad greens
- Spring onions
- Wraps (I used the Mexican style ones because I couldn’t get hold of the Chinese style ones from the supermarket and couldn’t be bothered going to the Asian supermarket)
Dice then cook the pork, add hoi sin sauce to the cooked pork and cook for a further minute or so to warm and loosen the sauce. Chop the rest of the ingredients and chuck the lot in a wrap. Easy.