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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

Sauce:
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
iceberg lettuce

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 enjoy.

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!