Lewis Hurst I don’t really have the means to make a hoisin 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 hoisin sauce), so this recipe uses pre-made hoisin sauce from a jar. In that respect, it’s not really a recipe for hoisin 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.
Ingredients
- Pork
- Hoisin sauce
- Coriander
- Carrot
- 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)
Directions
Dice then cook the pork, add hoisin 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.
