This is our version of a twist on the classic Peking duck dish using pork and lavash, a thin flatbread popular in the Caucasus region.
You’ll need:
- 3 heaping tablespoons soy sauce
- 4 heaping tablespoons hoisin sauce
- 2 small cloves of garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1 small piece of fresh ginger, diced
- salt
- pepper
- 2 tablespoons vegetable broth
- 2.5 lbs pork butt
- 4 pieces of lavash – cut in half
- 1 daikon radish
- 1 cup scallions/spring onions
1. Start by trimming and marinating the pork lightly – in a large, oven-proof dish combine pork, sauces, honey, herbs and spices, broth, and season with salt and pepper. Let stand for about half an hour.
2. Preheat oven to 350F (you will later lower the temperature to 300F). Cover the dish with a lid and place in the oven for 3-4hrs, checking every hour or so and turning the pork, if necessary. You should be okay with the given amount of liquid but, depending on your dish and your oven, feel free to add a bit more broth or hoisin sauce as needed.
3. While the pork is cooking – when you get close to the time to serve – slice the daikon thinly with a peeler or a madeline and finely slice the spring onion.
4. Slice or break apart the pork and wrap up in the lavash with the spring onion, daikon, and any extra sauce – yum!
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