Hoisin Pork Kebabs with Pancakes
Ingredients
750g pork fillet
1/2 cup Hoisin sauce
2 tablespoons plum sauce
2 teaspoons crushed garlic
1 1/2 cups plain flour
1 1/2 teaspoons sugar
3/4 cup boiling water
2 shallots
1 small green cucumber
Method
Thinly slice pork.
Combine pork, Hoisin sauce, plum sauce and garlic in a large bowl, cover and refrigerate it overnight.
Combine flour and sugar in a large bowl, add water and stir quickly with wooden spoon until ingredients cling together.
Knead dough on floured surface about 10 minutes or until smooth.
Wrap dough in plastic stand 30 minutes.
Divide dough into 16 pieces, roll each piece into a 16cm round.
Heat small frying pan, dry fry 1 pancake until browned lightly both sides.
Repeat with remaining dough.
Keep cooked pancakes covered to prevent drying out.
Thread pork onto 12 skewers.
Cook pork kebabs, in batches on heated BBQ until browned all over and cooked as desired.
Meanwhile finely slice shallots.
Halve cucumber and slice cucumber finely lengthways.
Serve kebabs with warm pancakes, shallots and cucumber and extra sauce if desired.
