Foodedo recipe

Crispy pork wraps with hoisin sesame sauce

Name: Crispy pork wraps with hoisin sesame sauce
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Ingredients: 500 g pork loin (sliced); 45 ml soy sauce; 2 tbsp dry sherry; 1 tbsp caster sugar; 4 tbsp cornflour; 100 ml vegetable oil; 1 carrot (julienned); 150 g daikon radish (julienned); 80 ml rice wine vinegar; 80 ml water; 220 g cabbage (shredded); 1 cucumber (julienned); 4 tbsp hoisin sauce; 4 tbsp mayonnaise; 1 tbsp sesame oil; 1 handful fresh coriander (roughly chopped); 50 g roasted peanuts (roughly chopped); 4 piece flour tortillas

40 min ·

These crispy shallow-fried pork wraps deliver serious crunch and bold flavour — golden cornflour-crusted strips tucked into soft tortillas with cool cucumber, tangy quick-pickled carrot and daikon, shredded cabbage, a peanut-herb crumble, and a rich hoisin-sesame mayo. They come together in about 40 minutes and feel far more impressive than the effort involved.

Ingredients

18 items

500 gpork loinsliced
45 mlsoy sauce
2 tbspdry sherry
1 tbspcaster sugar
4 tbspcornflour
100 mlvegetable oil
1carrotjulienned
150 gdaikon radishjulienned
80 mlrice wine vinegar
80 mlwater
220 gcabbageshredded
1cucumberjulienned
4 tbsphoisin sauce
4 tbspmayonnaise
1 tbspsesame oil
1 handfulfresh corianderroughly chopped
50 groasted peanutsroughly chopped
4 pieceflour tortillas

Method

6 steps

Step 1. 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.
Step 2. 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.
Step 3. 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.
Step 4. 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.
Step 5. 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.
Step 6. 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.