Donna Hay: Basics To Brilliance

This Donna Hay dish has all the signs of fine-dining, but you can make it at home!


  • ¼ cup (60ml) rice wine vinegar

  • 2 tablespoons caster (superfine) sugar

  • 1 teaspoon sea salt flakes

  • 1½ cups (120g) shredded daikon

  • 1 cup (70g) shredded Lebanese cucumber

  • 20 store-bought Chinese pancakes

  • 1 x quantity crispy roasted pork belly (see basic recipe), meat shredded and crackling sliced

  • ½ cup (125ml) hoisin sauce

  • Thinly sliced long green chilli, to serve


  • 1.

    Place the vinegar, sugar and salt in a medium bowl and whisk until the sugar has dissolved. Add the daikon and cucumber, toss to combine and set aside to pickle for 10 minutes.

  • 2.

    While the vegetables are pickling, warm the pancakes according to packet instructions.

  • 3.

    Divide the pork and crackling between the pancakes. Top with the pickled vegetables, hoisin sauce and chilli. Wrap to enclose to serve. 

Nutritional information

Nutritional analysis per serving (20 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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TOP TIP! For extra freshness and crunch, you can add finley shredded Chinese cabbage (wombok) to these pancakes to serve. 

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