This Donna Hay dish has all the signs of fine-dining, but you can make it at home!
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.
While the vegetables are pickling, warm the pancakes according to packet instructions.
Divide the pork and crackling between the pancakes. Top with the pickled vegetables, hoisin sauce and chilli. Wrap to enclose to serve.
TOP TIP! For extra freshness and crunch, you can add finley shredded Chinese cabbage (wombok) to these pancakes to serve.
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