Char Siu BBQ Pork Wraps

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recipe by Tenina Holder https://tenina.com/

  • Time icon
    Total Time
    2hrs 20mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    814

A little fiddly but these Char Siu BBQ Pork Wraps are truly amazing. This recipe also appears in the Mix Cookbook by Dani Valent.

Inspired by: https://tenina.com/recipes/char-siu-pork-wraps

recipe updated Jun 12, 2020

Ingredients

  • Water icon
    Water
    50 g (about 3 ⅜ tbsp)
  • Water icon
    Water
    60 g (about ¼ cup)
  • Ginger icon
    Ginger
    1 tbsp (about 5.55 g)
  • Char siu icon
    Char siu
    600 g (about 2 ¼ cups)
  • Chinese cabbage icon
    Chinese cabbage
    ½ head
  • Green onion icon
    Green onion
    3 (about 45 g)
  • Shallot icon
    Shallot
    as needed
  • Red chili icon
    Red chili
    1 tbsp (about 9.38 g)
  • White rice icon
    White rice
    50 g (about 3 ⅞ tbsp)
  • Bread flour icon
    Bread flour
    150 g (about 1 ¼ cups)
  • Sea salt icon
    Sea salt
    1 pinch (about 0.41 g)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    50 g (about 3 ⅝ tbsp)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    as needed
  • Water icon
    Water
    as needed
  • Dried chilies icon
    Dried chilies
    1 (about 0.5 g)
  • Garlic clove icon
    Garlic clove
    2 (about 12 g)
  • Coconut sugar icon
    Coconut sugar
    2 tbsp (about 25.5 g)
  • Soy sauce icon
    Soy sauce
    50 g (about 2 ¾ tbsp)
  • Chinese black vinegar icon
    Chinese black vinegar
    20 g (about 1 ¼ tbsp)
  • Lemon juice icon
    Lemon juice
    70 g (about 2 ½)
  • Bean sprouts icon
    Bean sprouts
    as needed
  • Roasted peanuts icon
    Roasted peanuts
    as needed
  • Cilantro icon
    Cilantro
    ¼ cup (about 7.2 g)

Tools

  • kCook icon Plastic wrap
  • kCook icon Rolling pin
  • kCook icon TM5
  • kCook icon Frying pan
  • kCook icon Tm5 bowl
  • kCook icon Serving plate
  • kCook icon Work surface

Step preview

  1. Add white rice to the TM5 bowl
  2. Fit TM5 bowl to TM5
  3. Blitz - approx 1 min 30 sec, speed 10
  4. Then add bread flour, water and sea salt to the TM5 bowl
  5. Mix - approx 6 sec, speed 6
  6. Knead - approx 1 min, dough
  7. Transfer content of TM5 bowl to work surface
  8. Wrap tightly with plastic wrap then set aside - 10 min
  9. Add bread flour, sea salt, extra virgin olive oil and water to the TM5 bowl
  10. Mix - approx 6 sec, speed 6
  11. Mix - approx 1 min 30 sec, dough
  12. Wrap tightly with plastic wrap then set aside - 10 min
  13. Transfer dough to TM5 bowl
  14. Mix - approx 2 min, dough
  15. Transfer dough to work surface
  16. Roll
  17. Cut
  18. Roll out
  19. Add extra virgin olive oil to a clean frying pan
  20. Heat in frying pan
  21. Add water to the frying pan
  22. Transfer shaped dough to frying pan
  23. Cover immediately until almost evaporated
  24. Remove lid
  25. Wait until light golden
  26. Flip
  27. Brown then set aside
  28. Add dried chilies, garlic clove, ginger, coconut sugar, soy sauce, chinese black vinegar and lemon juice to the TM5 bowl
  29. Blend then set aside - approx 15 sec, speed 6
  30. Transfer wraps to serving plate
  31. Add topping to the wraps
  32. Drizzle wraps with dressing
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