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Mu shu pork with pancakes
Mu shu pork with pancakes
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Prep Time:
60 minutes
Cook Time:
15 minutes
Total Time:
75 minutes
Create a savory delight by rolling pork, egg, and chili inside fluffy pancakes.
Ingredients:
  • 20.00 gm water
  • 5.00 gm cornflour
  • 5.30 gm dark soy sauce
  • 20.00 gm caster sugar
  • 1/2 tsp sesame oil
  • Pinch of white pepper
  • 60ml (1/4 cup) light soy sauce
  • 60ml (1/4 cup) dry sherry
  • 300g pork fillet, thinly sliced
  • 3 dried shiitake mushrooms
  • 36.40 gm peanut oil
  • 3 eggs, lightly whisked
  • 2 tsp finely chopped fresh ginger
  • 2 long fresh red chillies, halved, deseeded, thinly sliced lengthways
  • 2 shallots, green section only, thinly sliced
  • Hoisin sauce, to serve
  • 300g (2 cups) plain flour
  • 185ml (3/4 cup) boiling water
  • 20.00 ml sesame oil
Instructions:
  • Mix water and cornflour in a bowl. In a separate large bowl, combine dark soy sauce, sugar, sesame oil, pepper, 2 teaspoons of light soy sauce, and 2 teaspoons of sherry. Stir in the cornflour mixture. Add pork and toss to coat. Marinate covered in the fridge for 30 minutes.
  • Place the mushrooms in a heatproof bowl and cover them with boiling water. Let them sit for 20 minutes until soft, then drain and thinly slice after removing and discarding the stems.
  • In a bowl, place the flour. Create a well in the center and pour in 185ml (3/4 cup) of boiling water. Stir with a wooden spoon until a firm dough forms, adding more water if needed. Transfer the dough to a lightly floured surface and knead for 10 minutes until smooth and slightly elastic. Cover the bowl with a tea towel and let the dough rest for 30 minutes.
  • Divide the dough in half. Roll out one portion on a lightly floured surface until it's 1mm thick. Use an 8cm-diameter round pastry cutter to cut out 9 discs. Repeat with the other portion of the dough. Lightly brush one dough disc with sesame oil and layer another disc on top. Gently roll it out to about 15cm in diameter. Repeat the process with the rest of the dough discs and sesame oil to create 9 pancake stacks.
  • Preheat a large non-stick frying pan over medium-high heat. Place 3 pancake stacks in the pan and cook until slightly puffed, about 30 seconds to 1 minute. Flip and cook for another 30 seconds. Transfer to a clean work surface and separate the pancakes. Keep warm by covering with a tea towel on a plate. Repeat with remaining pancake stacks, reheating the pan between batches.
  • In a sizzling wok, heat half of the peanut oil until shimmering. Swirl to coat the wok. Add the egg and gently fold for 2 minutes, or until nearly cooked. Transfer to a plate.
  • Clean the wok with a paper towel. Heat half of the remaining peanut oil in the wok over high heat until it starts to smoke. Add half of the pork mixture and stir-fry for 2 minutes or until almost cooked through. Transfer to a plate. Repeat with the remaining oil and pork mixture.
  • Drop in the fresh ginger and savory mushrooms into the sizzling wok. Saute for half a minute until tender. Introduce the seasoned pork mixture, beaten egg, the rest of the light soy sauce, and the remaining sherry. Stir-fry for a minute until the sauce thickens slightly. Toss in the fiery chili and fragrant shallot.
  • Scoop the flavorful pork mixture onto a serving dish and pair it with the pancakes. To assemble, place a line of pork mixture down the middle of each pancake. Top with hoisin sauce, then roll up the pancake to seal in the delicious filling.

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