Char Siu BBQ Pork Wraps

by

Tenina Holder

Posted 23 January 2020 (Last updated 21 December 2021)

Serves

4

Total Time

2hrs 20mins

Calories

820

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
    Water50 gboiling
  • Water icon
    Water60 ghot
  • Ginger icon
    Ginger1 tablespoonpeeled
  • Char siu icon
    Char siu600 gsliced
  • Chinese cabbage icon
    Chinese cabbage½ headshredded
  • Spring onion icon
    Spring onion3sliced
  • Shallot icon
    Shallotas neededcooked
  • Red chili icon
    Red chili2sliced
  • White rice icon
    White rice50 g
  • Bread flour icon
    Bread flour350 g
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakes2 pinches
  • Extra virgin olive oil icon
    Extra virgin olive oil50 g
  • Extra virgin olive oil icon
    Extra virgin olive oilas needed
  • Water icon
    Wateras needed
  • Dried chillies icon
    Dried chillies1
  • Garlic clove icon
    Garlic clove2
  • Coconut sugar icon
    Coconut sugar2 tablespoons
  • Soy sauce icon
    Soy sauce50 g
  • Chinese black vinegar icon
    Chinese black vinegar20 g
  • Lemon juice icon
    Lemon juice70 g
  • Bean sprout icon
    Bean sproutas needed
  • Roasted peanuts icon
    Roasted peanutsas needed
  • Coriander icon
    Coriander1 handful
    Method

  • 1. Add white rice to the TM5 bowl
  • 2. Blitz with MC fitted - approx 1 min 30 sec, speed 10
  • 3. Then add bread flour, water and pink Himalayan salt flakes to the TM5 bowl
  • 4. Mix with MC fitted - 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 for at least 10 mins
  • 8. Add bread flour, pink Himalayan salt flakes, extra virgin olive oil and water to the TM5 bowl
  • 9. Mix with MC fitted - 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. Transfer shaped dough to frying pan
  • 21. Add a "slosh" of water to the frying pan
  • 22. Cover immediately
  • 23. When the water has almost evaporated, remove lid
  • 24. Wait until light golden
  • 25. Flip
  • 26. Brown then set aside
  • 27. Add dried chillies, garlic clove, ginger, coconut sugar, soy sauce, chinese black vinegar and lemon juice to the TM5 bowl
  • 28. Blend with MC fitted - approx 15 sec, speed 6, then set aside
  • 29. Transfer wraps to serving plate
  • 30. Add topping to the wraps
  • 31. Drizzle wraps with dressing

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