Char Siu BBQ Pork Wraps

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recipe by Tenina Holder

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

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:

recipe updated 23 Jan 2020


  • Water icon
    50ml (3½ tbsp)
  • Water icon
    4 tbsp (about 60ml)
  • Ginger icon
    1 tbsp (about 5g)
  • Char siu icon
    Char siu
    600g (about 2¼ cups)
  • Chinese cabbage icon
    Chinese cabbage
    about ¼ head head (None)
  • Spring onion icon
    Spring onion
    x 3 (about 45g)
  • Shallot icon
    as needed
  • Red chili icon
    Red chili
    1 tbsp (9g)
  • White rice icon
    White rice
    50g (about 4 tbsp)
  • Bread flour icon
    Bread flour
    350g (about 2¾ cups)
  • Sea salt icon
    Sea salt
    2 pinches
  • Extra virgin olive oil icon
    Extra virgin olive oil
    55ml (3¾ tbsp)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    as needed
  • Water icon
    as needed
  • Dried chillies icon
    Dried chillies
  • Garlic clove icon
    Garlic clove
  • Coconut sugar icon
    Coconut sugar
    2 tbsp (about 25g)
  • Soy sauce icon
    Soy sauce
    42ml (2¾ tbsp)
  • Chinese black vinegar icon
    Chinese black vinegar
    20g (about 1¼ tbsp)
  • Lemon juice icon
    Lemon juice
    70g (about 2½)
  • Bean sprout icon
    Bean sprout
    as needed
  • Roasted peanuts icon
    Roasted peanuts
    as needed
  • Coriander icon
    4 tbsp (about 7g)


  • 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 chillies, 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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