Crispy shredded pork + pancakes

I’m always on the look out for ways of turning those naughty Friday night takeaways into a tasty healthy fakeaway ! 

Crispy duck and pancakes is such a favourite of ours but the fat content is just ridiculous and I always feel yukky after and regret eating it (I blame the medication!) so I wanted to come up with a delicious healthy alternative but with all the taste! 

Pork tenderloin is lean, tasty, versatile and takes well to being cooked low and slow so I thought I’d try it as an alternative to the duck, and it worked with a few tweaks along the way! 

It was such fun making the pancakes and ridiculously easy too, who knew they were made of just flour and boiling water! You could buy the ready made Chinese pancakes but have a go at making them, very therapeutic, and I loved pulling them apart at the end of the recipe!

 My boys ate the lot and this is sure to become a family favourite! Hope you enjoy it as much as we did! Mrs H x

Serves 4, 13 smartpoints

Ingredients

For the pork

700g pork fillet/tenderloin

3 tbsp soy sauce

2 tbsp pomegranate molasses

75ml boiling water

1 red chilli, chopped

1/2 red onion, chopped

2 garlic cloves, crushed

2 tsp Chinese five spice

1 star anise

Ground pepper

For the pancakes – makes 16

225g flour

175ml boiling water

2tbsp sesame oil


To serve
Shredded cucumber and Spring onions 

Hoisin sauce


Method 

To a slow cooker add the tenderloin, chilli, garlic, ginger, onion, soy, molasses, pepper, star anise, sugar and water. Mix and coat the pork well. Pop the lid on and set for low. Cook for up to 8 hours. 

For the pancakes, mix together flour and boiling water and bring together to form a dough. 

On a floured surface knead the dough for about 5 minutes until the dough is smooth. Roll into a 40cm long sausage and cut into 16 equal pieces. 

Roll each piece into a ball. Take 2 balls. Slightly flatten each ball, take 1 ball and dip one flattened side in the sesame oil. Place the oiled side on top of the other flattened ball. Roll out to make a 20cm circle and set aside. Repeat with all the remaining balls.

Heat a non stick frying pan to high and cook each pancake for a min on either side till slightly coloured and puffed up. Place on a a baking wire rack to cool.

When cooked tease apart the pancakes into 2. This should be really easy! Cover with a warm damp tea towel until ready to serve. 

Shred some spring onions and cucumber and place in dishes. I use good shop bought hoisin sauce as an accompaniment too.

When the pork is cooked remove from the pot and shred. Place in an ovenproof dish and pour over the cooking liquor and mix. Pop the shredded meat under a hot grill for a few mins to crisp up. 

Serve with the pancakes, shredded veg, and hoisin sauce! Yummy x

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