Egg Crepes with Char Sui Pork
This dish sounds complex but if you marinate the pork the night before, it’s only a 30 minute meal.
- 240g pork fillet
- 2 tablespoons char siu pork marinade
- 1 teaspoon peanut oil
- 1tablespoon sesame oil
- 8 eggs
- 200 g (2/3 cups) finely shredded Chinese cabbage (wombok)
- 2 tablespoons soy sauce
- 1 teaspoon honey
- 90 g (1 cup) bean sprouts
- 4 spring onions, thinly sliced
- Sriracha hot chilli sauce to serve
- 2 teaspoons toasted sesame seeds
Combine the pork and char siu marinade in a small bowl and set aside to marinate for at least 1 hour. Pre heat the oven to 200°C (or 180°C for a fan-forced oven). Put the peanut oil in a large oven proof frying pan over high heat. Season the pork with salt and pepper then sear it in the pan on all sides until lightly golden, about 2-3 minutes. Transfer the frying pan to the oven and roast the pork for 12-15 minutes. Remove from the oven and transfer to a plate. Lightly cover with foil and allow the meat to rest for 10 minutes. Meanwhile, heat a large wok over high heat. Add a few drops of the sesame oil and, using paper towel, wipe the oil around the wok being careful not to burn yourself. Heat the oil until smoking.
Lightly whisk the eggs in a jug, then pour a quarter of the egg mixture at a time into the wok. Immediately grab the handle of the wok and swirl the egg around the inside of the wok as high up the sides as you can go, so the wok has an even coating of egg. Cook for a further minute until the edges start to lift and the top is set, then remove the egg crêpe with your fingers or with the help of a spatula, being careful not to burn yourself. Repeat the process to get 4 crêpes, adding a few more drops of sesame oil before you cook each one. Transfer the crêpes to a warm plate and cover with a clean tea towel. Keep the wok on the heat and add the remaining sesame oil. Add the cabbage and stir-fry for 1 minute. Add the soy sauce and honey and stir-fry for a further minute, until just wilted. Transfer the cabbage to a warm plate.
To assemble, slice the pork into 1 cm slices. Lay the crêpes flat on a work surface and top with the cabbage mixture, bean sprouts, spring onion, sliced pork and a little sriracha. Sprinkle with sesame seeds. Fold the crêpe over to enclose the filling. Serve with some extra sriracha sauce.