Crunchy Pork Wraps
400g pork fillet, cut into strips.
2 tablespoons sweet sherry
1 teaspoon Soy Sauce
1 tablespoon sesame oil
1 egg white, slightly beaten
3 tablespoons Hoisin sauce
3/4 cup Veg or Chicken stock
4 teaspoons Cornflour mixed with a little cold water.
1 celery stick
5 chinese dried mushrooms
Makes approx. 4 serves
Slice pork into thin strips, place in a non metalic bowl and add
sherry, soy sauce, egg white, oil, 1 tablespoon cornflour, mix well
and marinate in refrigerator for approx. 1 hour.
Wash lettuce and break off the leaves in large pieces. Drain and
allow to dry and place in refrigerator to crisp. Soak mushrooms
by pouring enough boiling enough to cover them and allow to soak
for approx 20 mins, cut off stems then slice into thin strips. Wash
and very finely dice the celery.
To make the sauce: Heat stock and sauce ingredients on the stove
top until it starts to simmer. Add cornflour mixture slowly until
the liquid thickens slightly. Turn off heat and add mushrooms and
celery to the sauce. Place in serving bowl.
Take pork out of refrigerator and let stand at room temperature
for 15 mins.
At the raclette grill:
Place strips of pork on top of raclette grill and allow to cook
until tender. Place a spoonful of sauce in a raclette pan and place
under the grill to heat. Place a lettuce leaf on your plate and
place a few cooked pork strips on top, pour mushroom sauce over
the top. Fold leaf over and roll up. Allow to slightly cool and
So that you'll never run out of ideas we have written a book
full of raclette recipes that you can follow. Enjoy!
Please note: If you like this recipe please also have a
look at our raclette
recipe book, full of mouth-watering recipes like this one!
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