Poor Man’s Crispy Duck (Pulled Hoisin Pork Tortillas)

Poor Man’s Crispy Duck (Pulled Pork Hoisin Tortillas)

Today I’m sharing my Poor Man’s Crispy Duck (Pulled Pork Hoisin Tortillas).

Do you ever find that when you go looking for a pair of shoes or your child’s size in school uniform or need to find some inspiration you just can’t find it. It seems the harder you try to find these things the more evasive they become like a cruel trick. It’s always when you’re not looking or trying that these things come your way. Well it seems that way to me and so it was with this recipe!

I had never even bought a bottle of hoisin sauce until recently when I made this Beef & Vegetables Stir Fry with Noodles for ActiFry. We have it quite often now as it’s such a quick and healthy dish! Anyway having bought more hoisin sauce to have in the cupboard as well as having bought a really cheap piece of boneless pork leg that was on offer in Morrisons (£2.25 for 900g) I suddenly had a brainwave.

I knew I wanted a quick fuss free meal the following day as I had a hospital appointment that was going eat into my time. So my brainwave was to use the pork leg, hoisin sauce and a pack of flour tortillas that I’d also bought to make “Poor Man’s Crispy Duck (Pulled Hoisin Pork Tortillas). All the flavours of crispy duck but with pork!

Well to say this was good would be an understatement! I don’t know about you but when I’ve been to a Chinese restaurant (or even had a takeaway) often the best part of the meal is the first course and especially the crispy duck. There never seems to be enough of it and you end up with the last pancake filled with all the bits of skin that no-one else wanted and a lot of spring onions and cucumber.

I wish we’d had spring onions in the salad drawer as I would have used them. instead, I used red onion which I would have cut into slices but as hubby was being helpful he prepared them and diced finely. I must admit to being a bit of a control freak in the kitchen and do like things done in a certain way! I can’t be the only one can I?

So if you love crispy duck like me and can never have enough then I can’t recommend my Poor Man’s Crispy Duck highly enough! The dish served 4 of us but would easily have served 6 with a few more tortillas. We enjoyed the leftovers in rolls the following day with another splash of hoisin sauce! I was eulogising about it to one of my friends the other night and she told me she’d sold her slow cooker at a car boot sale for 20p! If you don’t have a slow cooker (aka Crockpot) I can’t recommend them highly enough. They really are great for so many different types of dishes and I’ve only scratched the surface with mine!

For more Chinese recipe inspiration you might like to check out these recipes:

• • Simple Pork Fried Rice – Fab Food 4 All
  • Tom Yum Soup with Poached Egg – Fab Food 4 All
  • Crispy Duck Legs with Hoisin Sauce – Natural Kitchen Adventures
  • Baked Salt & Pepper Cauliflower Bites – My Fussy Eater
  • Chinese Chicken Pie – Foodie Quine
  • Cheats Stirfry – Lovely Appetite

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Poor Man's Crispy Duck (Pulled Hoisin Pork Tortillas)

All the flavours of crispy duck with pancakes but with pulled pork and flour tortillas - just fab!

Course Main

Cuisine Chinese

Keyword Chinese, Easy Recipe, slow cooker

Prep Time 15 minutes

Cook Time 7 hours

Total Time 7 hours 15 minutes

Servings 4 - 6

Author Camilla Hawkins

Ingredients

• 900 g Boneless leg of pork rind/fat removed
• ½ Bottle of Hoisin Marinade or Sauce
• 100 mls water
• Extra Hoisin Sauce for drizzling
• Salad vegetables of your choice cut into strips or as appropriate eg cucumber peppers, spring onion, red onion, baby salad leaves, cherry tomatoes etc.
• 8 Flour tortillas

Instructions

1. Place the pork leg in the slow cooker and spread the hoisin marinade or sauce all over the joint.
2. Add 100 mls of water to the crock pot.
3. Cook on high for 4 - 5 hours or low for 6 - 7 hours or until cooked.
4. Once tender and falling apart to the touch remove and shred the meat between 2 forks.
5. Pour some of the cooking liquor over the meat.
6. Dry fry each of the tortillas (I use a ceramic pan, you shouldn't use non-stick without oil) until if puffs up, turn and cook for a few more seconds to heat through.
7. Serve the stack of tortillas, salad items in bowls and platter of meat at the table.
8. Allow your guests to assemble their tortillas with a line of meat and salad down the middle and finish with a drizzle of hoisin sauce.
9. Roll up and enjoy just like a crispy duck pancake.