Char Siu BBQ Pork Wraps.

Make on Fresco
Serves 4 Prep Time 2 hours   Cook Time 20 minutes   Rated:

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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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.


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.


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.


Place both doughs back into Thermomix bowl and knead 2 min/Interval speed.


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.


To make Dressing, place all ingredients into Thermomix bowl and blend 15 sec/speed 6. Set aside.


Assemble wraps as you would any other, salad, dressing, pork, garnishes and more dressing.


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

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