Char Siu BBQ Pork Wraps

by

Tenina Holder

POSTED January 23, 2020 (LAST UPDATED September 24, 2021)

Serves

4

Total Time

2hrs 20mins

Calories

813

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

recipe-image

    INGREDIENTS


  • Water icon
    Water

    50 g (about 3 ⅜ tablespoons)boiling

  • Water icon
    Water

    60 g (about ¼ cup)hot

  • Ginger icon
    Ginger

    1 tablespoon (about 6 g)peeled

  • Char siu icon
    Char siu

    600 g (about 2 ¼ cups)sliced

  • Chinese cabbage icon
    Chinese cabbage

    ½ headshredded

  • Green onion icon
    Green onion

    3 (about 45 g)sliced

  • Shallot icon
    Shallot

    as neededcooked

  • Red chili icon
    Red chili

    1 tablespoon (about 9 g)sliced

  • White rice icon
    White rice

    50 g (about 50)

  • Bread flour icon
    Bread flour

    350 g (about 2 ¾ cups)

  • Sea salt icon
    Sea salt

    ⅛ teaspoon

  • Extra virgin olive oil icon
    Extra virgin olive oil

    50 g (about 3 ⅝ tablespoons)

  • Extra virgin olive oil icon
    Extra virgin olive oil

    as needed

  • Water icon
    Water

    as needed

  • Dried chilies icon
    Dried chilies

    1 (about 1 g)

  • Garlic clove icon
    Garlic clove

    2 (about 12 g)

  • Coconut sugar icon
    Coconut sugar

    2 tablespoons (about 26 g)

  • Soy sauce icon
    Soy sauce

    50 g (about 2 ¾ tablespoons)

  • Chinese black vinegar icon
    Chinese black vinegar

    20 g (about 1 ¼ tablespoons)

  • 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 g)

    METHOD


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

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