Hoisin Pork Wraps Recipes

Steps:

• Place pork roast in 3 to 4-quart slow cooker. In small bowl, combine 4 tablespoons of the hoisin sauce, gingerroot, five-spice powder and garlic; mix well. Spread mixture over pork.
• Cover; cook on Low setting for 7 to 8 hours.
• About 15 minutes before serving, heat oven to 300°F. Wrap tortillas in foil. Heat packet at 300°F. for 10 to 15 minutes or until warm.
• Meanwhile, remove pork from slow cooker; place on cutting board. Stir remaining tablespoon hoisin sauce into juices in slow cooker. Shred pork with 2 forks; return to slow cooker and mix well.
• To serve, spoon about 1/2 cup pork mixture onto each warm tortilla. Top each with lettuce, onions and orange segments. Roll up.

Steps:

• Cut roast in half. Combine 1/3 cup hoisin sauce and ginger; rub over pork. Transfer to a 4 or 5-qt. slow cooker. Cover and cook on low for 7-8 hours or until pork is tender., Meanwhile, in a large bowl, combine the cabbage, carrots, onions, vinegar and sugar. Chill until serving., Shred meat with 2 forks and return to the slow cooker; heat through. Place 2 teaspoons remaining hoisin sauce down the center of each tortilla; top with 1/3 cup shredded pork and 1/3 cup coleslaw. Roll up.

Steps:

• Heat the grill to high. Mix the turkey or chicken with half of the hoisin sauce so that it's coated, then spread out onto an ovenproof dish and grill until sizzling. Warm the tortillas under the grill or according to pack instructions.
• Spread the tortillas with the rest of the hoisin sauce, then use to wrap up the turkey or chicken with the cucumber, onions and watercress. Cut in half and enjoy while still warm.

Steps:

• In a large skillet, cook pork and onion over medium heat 6-8 minutes or until pork is no longer pink and onion is tender, breaking up pork into crumbles., Stir in hoisin sauce, garlic, ginger, vinegar, soy sauce and chili sauce until blended. Add water chestnuts, green onions and oil; heat through. To serve, place pork mixture in lettuce leaves; fold lettuce over filling. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

Steps:

• Put the pork, hoisin and soy sauce in a bowl and allow to stand for 10 mins. Heat the grill to high, shake off any excess sauce, then lay the pork on a tray. Grill for 5 mins, turning halfway, until cooked through. Remove and leave to rest in a warm place for 5 mins.
• Meanwhile, put the broccoli in a microwave-safe bowl with 4 tbsp water, cover with cling film, then microwave on High for 3 mins. Heat the oil in a wok, add the garlic and ginger, and stir-fry for 1 min. Add the spring onions and bok choi, then stir-fry for a further 2 mins. Tip in the broccoli with a dash of soy sauce and stir-fry for 1-2 mins more until the veg is warmed through. Serve the pork with the greens, a drizzle of any resting pork juices and rice or noodles, if you like.

Steps:

• In a small bowl or shallow dish, combine hoisin sauce, soy sauce, 2 tablespoons brown sugar, lime juice and garlic. Add chicken; turn to coat. Refrigerate 30 minutes. , Meanwhile, in a large bowl, whisk vinegar, 1/8 teaspoon Sriracha and remaining 1 tablespoon brown sugar. Add carrots and radishes; toss to coat. Set aside. Drain chicken, discarding marinade. In a large skillet, heat oil over medium heat. Add chicken; cook until a thermometer reads 165°, 4-5 minutes on each side. Remove to a cutting board; cool slightly. Slice chicken into 1/2-in. pieces. Combine mayonnaise, honey and remaining 1/8 teaspoon Sriracha; spread over tortillas. Layer with chicken, carrot mixture, cucumber and mint. Fold bottom and sides of tortilla over filling and roll up.

Steps:

• Heat oil in large wok or skillet.
• Cook pork over medium-high heat until pork is opaque.
• Add mushrooms and cook until they begin to turn golden.
• Add garlic, ginger, red pepper, water chestnuts, green onions, salt and pepper. Cook for 1 minute.
• Add hoisin and toss to coat.
• Transfer to platter and serve with lettuce leaves.
• To eat, simply fill leaves with pork mixture, and enjoy!