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

- 1
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.
- 2
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.
- 3
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.
- 4
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. - 5
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.
- 6
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.
- 7
Serve pancakes with pork slices and salad fillings, and drizzle with sweet chilli sauce and lime juice.