Chinese-Inspired Pork Wrap
Why this recipe works
- Fast cooking: Thin strips of pork cook quickly in a hot pan, keeping the total time comfortably under 30 minutes.
- Glossy sweet-savoury glaze: Hoisin, soy, honey and five-spice create a char siu-style coating that clings to the pork without needing a long marinade.
- Fresh contrast: Cool cucumber and sharp spring onion balance the rich pork and keep the wrap crisp rather than heavy.
Get the most out of this recipe
Adjust the heat
- For less heat: Use less chilli oil in the sauce and skip the final drizzle when assembling the wraps.
- For more heat: Finish with extra chilli oil or use chilli crisp for a stronger chilli flavour and added crunch.
- Keep it balanced: Add heat at the end rather than overwhelming the glaze, so the hoisin and five-spice remain clear.
Ingredient notes
- Best pork cut: Pork shoulder gives a richer filling, while pork tenderloin is leaner and cooks especially quickly when sliced thinly.
- Use five-spice carefully: Chinese five-spice is aromatic and assertive, so it works best as a background note rather than the dominant flavour.
- Chilli oil or chilli crisp: Chilli oil keeps the wrap smooth and glossy; chilli crisp adds texture and a more pronounced chilli hit.
Make-ahead tips
- Keep the filling fresh: For the best texture, store the pork and cucumber separately, then assemble just before eating.
- Packable lunch: Let the pork cool before rolling so steam does not soften the tortilla.
- Wrap tightly: Roll firmly and wrap in paper or foil to help the filling stay compact when packed.
Common mistakes
- Crowding the pork: Cook the pork in a hot pan with enough space to brown; overcrowding makes it steam and reduces flavour.
- Adding the sauce too early: Brown the pork before adding the hoisin mixture, as the honey and sauces can catch if cooked too long over high heat.
- Overfilling the tortilla: Keep the filling in a neat line with a border at the edge so the wrap rolls cleanly and holds together.
Equipment you'll need
Ingredients
Instructions
- Slice the pork into thin strips. In a bowl, mix the hoisin sauce, light soy sauce, honey, Chinese five spice powder and 1 tsp of the chilli oil.
- Heat a frying pan over medium-high heat. Add the pork and cook for 6 to 8 minutes, stirring, until browned and cooked through.
- Pour in the sauce mixture and cook for 2 to 3 minutes, tossing, until the pork is glossy and the sauce clings to it. Take off the heat and let it cool for 2 minutes so it does not steam the tortilla.
- Cut the cucumber into thin batons and thinly slice the spring onion. Warm the flour tortillas in a dry pan for 20 to 30 seconds each, just until pliable.
- Lay out the tortillas and divide the pork down the centre, then top with cucumber and spring onion. Drizzle over the remaining 1 tsp chilli oil, roll tightly like a burrito, then slice in half on the diagonal to serve.
Recipe notes
Tips
- For the neatest roll, keep the filling in a tight line and leave a 3 cm border at the top edge so you can seal the wrap firmly.
- If you are packing this for later, let the pork cool to room temperature before rolling to help keep the tortilla from going soggy.
Substitutions
- Replace Pork shoulder with Pork tenderloin for a leaner, quicker-cooking filling.
- Replace Honey with Agave syrup for a similar sweetness with a slightly lighter flavour.
- Replace Chili oil with Chili crisp for more texture and a stronger chilli hit.
Storage
- Refrigerate up to 1 days
- Wrap tightly and refrigerate for up to 1 day. For best texture, keep the cucumber separate and add just before eating; if already assembled, eat cold or bring to room temperature rather than reheating.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: Chinese
-
Allergens:
Gluten Soybeans Wheat
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