Char Siu BBQ Pork Wraps

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recipe by Tenina Holder https://bit.ly/TheWeekendTable

  • Time icon
    Total Time
    2hrs 20mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    820

I do love a good piece of BBQ and throw in a wrap and salad plus a great sauce, and I am there baby. This recipe is as old as this blog, and we have reworked it here for the sake of simplicity. It is completely delicious. Not really Chinese, not really Texan, a bit of a mixer. A Chinese taco of sorts. You will love it! This recipe also appears in the Mix Cookbook by Dani Valent.

Inspired by: https://tenina.com/recipes/char-siu-pork-wraps

recipe updated Dec 21, 2021

Ingredients

  • Water icon
    Water
    50 g
  • Water icon
    Water
    60 g
  • Ginger icon
    Ginger
    1 tablespoon
  • Char siu icon
    Char siu
    600 g
  • Chinese cabbage icon
    Chinese cabbage
    ½ head
  • Green onion icon
    Green onion
    3
  • Shallot icon
    Shallot
    as needed
  • Red chili icon
    Red chili
    2
  • White rice icon
    White rice
    50 g
  • Bread flour icon
    Bread flour
    350 g
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakes
    2 pinches
  • Extra virgin olive oil icon
    Extra virgin olive oil
    50 g
  • Extra virgin olive oil icon
    Extra virgin olive oil
    as needed
  • Water icon
    Water
    as needed
  • Dried chilies icon
    Dried chilies
    1
  • Garlic clove icon
    Garlic clove
    2
  • Coconut sugar icon
    Coconut sugar
    2 tablespoons
  • Soy sauce icon
    Soy sauce
    50 g
  • Chinese black vinegar icon
    Chinese black vinegar
    20 g
  • Lemon juice icon
    Lemon juice
    70 g
  • Bean sprouts icon
    Bean sprouts
    as needed
  • Roasted peanuts icon
    Roasted peanuts
    as needed
  • Cilantro icon
    Cilantro
    1 handful

Tools

  • 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. 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 chilies, 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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