Name: Sticky pork wrap
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 2 tablespoon hoisin sauce; 2 tablespoon salt-reduced soy sauce; 1 1/2 tablespoon brown sugar; 1 1/2 tablespoon grated ginger; 400 gram trimmed pork fillet; 4 sheets mountain bread; Salad; 1 cup finely sliced chinese cabbage; 1 carrot, sliced into ribbons; 1 lebanese cucumber, sliced into ribbons; 1 bunch radish, julienne (choose a small bunch); 1/2 cup snow pea sprouts; 1 tablespoon rice wine vinegar; 1 teaspoon caster sugar; 1 teaspoon sesame oil

Ingredients

2 tablespoon hoisin sauce

2 tablespoon salt-reduced soy sauce

1 1/2 tablespoon brown sugar

1 1/2 tablespoon grated ginger

400 gram trimmed pork fillet

4 sheets mountain bread

Salad

1 cup finely sliced chinese cabbage

1 carrot, sliced into ribbons

1 lebanese cucumber, sliced into ribbons

1 bunch radish, julienne (choose a small bunch)

1/2 cup snow pea sprouts

1 tablespoon rice wine vinegar

1 teaspoon caster sugar

1 teaspoon sesame oil

Method

1.Preheat oven to hot, 200°C.

2.In a large bowl, combine hoisin, soy, sugar and ginger. Mix well. Add pork fillet, tossing to coat. Cover and chill 30 minutes.

3.Heat a large, ovenproof, non-stick frying pan on high. Cook drained pork fillet (retain marinade) 4-5 minutes, turning, until sealed. Pour over marinade; simmer 2 minutes.

4.Transfer pan to oven; bake 8-10 minutes, until cooked to taste. Rest, covered, 10 minutes.

5.To make the salad, combine vegetables in a large bowl. Pour over combined vinegar, sugar and oil.

6.Slice pork. Place one-quarter of salad on each mountain bread sheet, Top with pork slices. Roll up to enclose. Cut in half to serve.

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Ingredients

Method

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