"When at a Chinese restaurant, the Peking duck pancakes always catch my eye. To recreate those delicious flavours at home, it doesn’t have to be expensive or difficult! These ‘poor Peking pancakes’ use pork shoulder to replace the costly duck, but still taste delightful.
It’s also a super easy recipe where everything is thrown into a pot to slow cook in the oven. What’s not to like about this? Am I right?"
Poor Peking Pancakes
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- Recipe Card
Prep time 10mins
Cook time 4hrs 40mins
Serves or Makes: 12 Pancakes
Recipe Card
ingredients
Peking Pork
- 4 kilogram Pork Shoulder
- 1 tablespoon Chinese 5 Spice
- 1 tablespoon Hoisin Sauce
- 300 milliliter Water
- 1 roughly chopped Carrot
- 1 roughly chopped Onion
ingredients
Sides
- 12 Chinese Pancakes
- 4 tablespoon Hoisin
- 1/2 julienned Cucumber
- 4 julienned Spring Onions
Method
Step 1
Preheat the oven to 160c.
Step 2
In a cast iron pot, add the onion and carrot. Then lay the pork on top and rub the hoisin sauce and 5 spice into the meat. Pour 300ml water into the pan and cover with the lid. Place in the oven and leave to cook for 4 hours or 40 minutes per 500g of meat.
Step 3
Every hour, take the meat out of the oven and baste with the juices.
Step 4
Once cooked, remove from the oven. Take the pork meat out of the pan and place in a bowl. Using two forks, shred the pork. Pour the cooking juices over the pulled pork and mix together.
Step 5
Slice the cucumber and spring onion into thin strips.
Step 6
Cook the pancakes as per the instructions.