2017 went really fast! Can you imagine it is already mid of February?! I was still living in my fairy land of Christmas, New Year, Australian Day and Chinese New Year but just realised 1/6 of the year has slipped away. 😦 Life is the same at my end – work, home, work, home and repeat. Probably the only exciting thing this year is I started fishing on the weekends from January. It is great fun and pressure releasing activity! I hope all is going well in your worlds too. 🙂
I realised many of my colleagues do not have time cooking but I am enthusiastic in homemade meals. So let me introduce this easy-to-prepare Murray Valley Pork product, Absolutely Delicious Pulled Pork to you. It takes less than 10 minutes to cook and is really restaurant quality. I also included a quick Asian influenced recipe. Hope you like it.
Pancake (Bing) Wrapped Pulled Pork
- Make the dough for the pancake (bing) first. In a bowl, mix 200 g plain flour, 120g warm water and 20g oil. Knead the dough until smooth. Rest for 20 mins.
- In the meanwhile, to a pan, add olive oil on high heat. Place the contents of the product into the pan, ensuring all sauces are in the pan too. Continue to stir until cooked. If you like it more crispy, then cook an extra minute of two.
3. Once cooked, place the pulled pork onto a bed of shredded spring onion leaves.
4. After resting, cut the dough into 3 cm length portions. Pushing 2 portions individually down into a round thick plate. Push both parts together and roll to make a thin round bing.
5. Pan fry the pancake/bing over medium heat until cooked.
6. Serve the bing with the pulled pork and spring onion slices. Wrap them up! Kids will love this way of eating 🙂
One additional note on the pulled pork – If you don’t want to pan fry, you can put the whole package into warm water and boil until cooked.