Char Siu BBQ Pork Wraps.

Name: Thermomix recipe: Char Siu BBQ Pork Wraps.
Prep time: 2 h
Cook time: 20 min
Ingredients: 50 Grams rice; 150 Grams bakers or strong flour; 50 - 100 Grams boiling water; 1 Pinch pink salt flakes; 200 Grams bakers or strong flour; 1 Pinch pink salt flakes; 50 Grams Extra Virgin Olive Oil (EVOO); 50 - 70 Grams hot water; 1 dried chilli; 2 - 3 cloves garlic; 2 cm Pieces fresh ginger peeled; 1 - 2 Tablespoons coconut sugar; 50 Grams soy sauce; 20 Grams Chinese black vinegar; 70 Grams fresh lemon juice; 600 Grams Char Siu BBQ Pork sliced; 1/4 Chinese cabbage, (Napa, Wombok) shredded; A few sliced spring onions; Bean shoots to taste; Crispy fried shallots to taste; Roasted peanuts to taste, optional; 1 Handful fresh coriander or cilantro; 2 red chilli sliced for garnish

Make on Fresco

Serves 4 Prep Time 2 hours Cook Time 20 minutes Rated: Print

I do love a good piece of BBQ and throw in a wrap and salad plus a great sauce, and I am there baby. This recipe is as old as this blog, and we have reworked it here for the sake of simplicity. It is completely delicious. Not really Chinese, not really Texan, a bit of a mixer. A Chinese taco of sorts. You will love it!

This recipe also appears in the In The Mix cookbook by Dani Valent.

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Need

Water dough pastry
50 Grams rice
150 Grams bakers or strong flour
50 - 100 Grams boiling water
1 Pinch pink salt flakes BUY
Oil Dough Pastry
200 Grams bakers or strong flour
1 Pinch pink salt flakes BUY
50 Grams Extra Virgin Olive Oil (EVOO) BUY
50 - 70 Grams hot water
Dressing
1 dried chilli
2 - 3 cloves garlic
2 cm Pieces fresh ginger peeled
1 - 2 Tablespoons coconut sugar
50 Grams soy sauce
20 Grams Chinese black vinegar
70 Grams fresh lemon juice
Remaining Filling
600 Grams Char Siu BBQ Pork sliced Recipe
1/4 Chinese cabbage, (Napa, Wombok) shredded
A few sliced spring onions
Bean shoots to taste
Crispy fried shallots to taste
Roasted peanuts to taste, optional
1 Handful fresh coriander or cilantro
2 red chilli sliced for garnish

Do

1: To make hot water dough, place rice into Thermomix bowl and mill 1.5 min/speed 10. Add remaining ingredients and only about 50-60g of the water, mix 6 sec/speed 6.
2: Knead 1 min/Interval (Add more water at this point if not forming sticky dough.) Turn out onto Silpat mat and wrap tightly. Allow to rest for at least 10 minutes.
3: Meanwhile make the oil dough by placing all ingredients into Thermomix bowl and mixing 6 sec/speed 6. Knead 1.5 min/Interval speed. Wrap tightly and allow to rest for at least 10 minutes.
4: Place both doughs back into Thermomix bowl and knead 2 min/Interval speed.
5: Roll into long sausage shape and cut into rounds which you then roll flat into large circles before placing into a hot, well oiled fry pan. Add a 'slosh' of water and cover the pan immediately so that the wrap is steamed. When the water has almost evaporated, remove lid and when golden, turn and brown the other side. Set aside, but keep warm until service.
6: To make Dressing, place all ingredients into Thermomix bowl and blend 15 sec/speed 6. Set aside.
7: Assemble wraps as you would any other, salad, dressing, pork, garnishes and more dressing.

Phew, that wasn’t so bad was it?? Drool....

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!