Crispy Pork Pancakes
Ring in the 2025 Lunar New Year with a flavour packed dish. These Crispy Pork Pancakes bring tender, flavorful pork together with fresh veggies and soft Chinese pancakes. Perfect for sharing, celebrating, and savouring every bite.
4 hrs 30 mins
Easy
15
What you’ll need
INGREDIENTS
- 1.5kg SunPork Fresh Foods Pork Shoulder, cut into 10cm chunks
- Oil
- 1 brown onion, roughly chopped
- 4 spring onions, plus extra for garnish, roughly chopped
- 4cm ginger, roughly chopped
- 5 garlic cloves, crushed
- 2 Tbsp. Chinese five spice
- 2 star anise
- 500ml water
- 2 Tbsp honey
- 2 Tbsp soy sauce
- 2 Tbsp apple cider vinegar
- 2 Tbsp hoisin sauce, plus extra for serving
- ½ cucumber cut into thin sticks
- 15 Chinese pancakes
- Handful coriander, roughly chopped
How to make it
- Heat oil in a large saucepan over a high heat. Sear the pork on all sides until nice and browned. Remove from the saucepan and set aside. Add in onion, spring onions, ginger and cook for 5 mins until softened. Stir in garlic, five spice and star anise and cook for 1 min until fragrant.
- Pour in the water, honey, soy sauce, apple cider vinegar and hoisin sauce then stir to deglaze the bottom. Return the pork to the saucepan, before lowering the heat to med. and covering with a lid. Cook for 4 hours until the meat in tender and falls apart when pressed.
- Pre-heat fan forced oven on the grill setting to the max temperature and line a baking tray.
- Remove the pork from the cooking liquid and shred then season with salt. Lay a thin layer of pork on the tray and place into the oven to grill for 5 mins or until its starts to get crispy.
- While the pork is grilling, warm the pancakes according to packet instructions.
- Serve the crispy pork with extra hoisin sauce, spring onions, cucumber, coriander and pancakes.
- Enjoy!
