Description
Leftover lechon wrapped in Peking duck pancakes with hoisin sauce, crisp cucumber, spring onions, and re-crisped pork skin.
Ingredients
Units Scale
Meat
- 750 g leftover lechon, meat and skin separated
- 15 Peking duck wrappers (Mandarin pancakes)
- 1/2 cup hoisin sauce
- 1 tsp warm water or sesame oil (optional, to loosen)
- 1 large cucumber, julienned
- 6 spring onions, sliced into thin 2-inch strips
Instructions
- Preheat oven or air fryer to 190°C. Place skin on a wire rack and heat until bubbling and crisp, about 7–10 minutes in the oven or 3–5 minutes in the air fryer. Rest briefly, then slice into thin strips.
- Heat a pan with a little oil. Quickly sauté the meat for 1–2 minutes until warmed through and lightly caramelised. Avoid microwaving to prevent toughness.
- Steam the wrappers for 2–3 minutes until soft and pliable. Keep covered with a clean tea towel to stay warm.
- Spread hoisin sauce on a wrapper. Add pork meat, crispy skin, cucumber, and spring onions. Roll gently and eat immediately.