1kg pork tenderloin
½ tbsp honey
½ tbsp light soy sauce
1½ tbsp dark soy sauce
½ tbsp rice wine
1 tbsp hoisin sauce
1 tsp sesame oil
3 tbsp soft brown sugar
1 clove garlic, roughly chopped
A pinch of five-spice powder (optional)
1/2 cup rice flour
1 & 1/2 tbsp plain flour
1/2 tsp sea salt
1 tsp ground turmeric
2/3 cup coconut cream
2/3 cup chilled soda water
2 tbsp honey
1/2 cup bean sprouts
2 spring onions
finely sliced baby cos and red oak lettuce leaves
Handful of mint leaves
Handful of coriander leaves
In a large bowl, mix all the marinade ingredients with the pork. Cover and set aside. Can be pre-marinated for a few hours or overnight for optimal results and flavours to infuse.
Preheat oven to 180°C, line baking tray with non-stick paper and set a wire rack on top. Arrange the pork on the rack keeping the leftover marinade in the bowl for later.
Roast the pork for 25-30 minutes, then half way through cooking brush the other side with extra marinade until the pork is cooked and a deep red-amber colour.
Mix the honey and 2 tablespoons of boiling water together in a bowl.
Switch the oven setting to the grill. Remove the tray from the oven and brush the glaze over the pork.
Return the tray to the top shelf and grill with the door slightly ajar for 2–3 minutes. Leave pork to cool to room temperature, then slice into 3mm slices.
For the crepe batter, sift the dry ingredients into a bowl, add the liquids and whisk until a smooth batter forms. Heat pan until hot and then add 1 tablespoon oil until almost smoking. Add a ladleful of batter and tilt the pan to spread the mixture thinly around the pan. Flip and cook the other side.
Serve pancakes with pork slices and salad fillings, and drizzle with sweet chilli sauce and lime juice.