Crispy pork wraps with hoisin sesame sauce

Marinate the pork

Cut the pork loin into finger-length strips about 1 cm thick — more edges means more crunch. In a bowl, mix 30 ml of the soy sauce, the dry sherry, and 1 tsp of the sugar. Add the pork, toss well to coat, and leave to marinate for 15 minutes at room temperature.

Quick-pickle the carrot and daikon

Place the julienned carrot and daikon in a heatproof bowl. Combine the rice wine vinegar, water, remaining sugar (about 2 tsp), and a generous pinch of salt in a small saucepan and bring to a boil over medium heat, stirring until dissolved. Pour the hot brine over the vegetables, press them down to submerge, and leave for at least 15 minutes — the heat softens the veg slightly and fast-tracks the pickling for a genuinely bright, tangy result.

Make the hoisin sesame mayo

Whisk together the hoisin sauce, mayonnaise, remaining 15 ml soy sauce, and sesame oil in a small bowl until smooth. It should be rich, tangy, and a little sweet — taste and adjust if needed. Set aside.

Make the peanut-herb crumble

Toss the roughly chopped roasted peanuts and coriander together in a small bowl. This simple mix adds crunch, nuttiness, and freshness all at once. Set aside until you're ready to assemble.

Coat and fry the pork

Lift the pork strips from the marinade and pat them dry with kitchen paper — this step is essential for a crisp crust. Spread the cornflour on a plate and dredge each strip lightly, pressing so it adheres, then tapping off any excess. Heat the oil in a large frying pan over medium-high heat until shimmering. Fry the pork in batches without crowding, 2–3 minutes per side, until deeply golden and cooked through. Drain on kitchen paper and season with a pinch of salt while still hot.

Assemble and serve

Warm the tortillas in a dry pan or microwave until soft and pliable. Spread a generous spoonful of hoisin sesame mayo down the centre of each, then layer on the cabbage, cucumber, drained pickled vegetables, and crispy pork. Finish with a good spoonful of the peanut-herb crumble. Roll tightly, slice in half on the diagonal, and serve immediately while the pork is still crisp.