Char Siu Rice Noodle Rolls

Step 1

Cut the pork shoulder into 2-inch cubes, cutting across the grain to break up the muscle fibers.

Step 2

In a small bowl, stir together 3 tablespoons soy sauce, 2 tablespoons hoisin sauce, 1 tablespoon honey, and 2 cloves minced garlic until combined.

Step 3

Place the pork cubes in a separate bowl and pour the sauce mixture over them, stirring until every piece is coated.

Step 4

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours, so the pork absorbs the flavors.

Step 5

Preheat the oven to 400°F and wait until the indicator light or beep signals it is fully heated, about 10 minutes.

Step 6

Spread the marinated pork pieces on a large sheet pan in a single layer, leaving space between each cube.

Step 7

Roast in the oven for 25–30 minutes, stirring once halfway through, until the exterior is caramelized dark brown and the meat is cooked through.

Step 8

Remove the pork from the oven and let it cool for 5 minutes, then chop it into roughly 1-inch pieces.

Step 9

In a medium bowl, whisk together 1 cup rice flour and 0.5 teaspoon salt until evenly combined.

Step 10

Slowly pour 1.25 cups water into the rice flour mixture while whisking constantly to avoid lumps, until the batter is completely smooth and pours easily.

Step 11

Heat a 10-inch non-stick skillet or crepe pan over medium heat for 30 seconds until warm but not smoking.

Step 12

Lightly wipe the skillet with a paper towel dipped in 0.5 teaspoon of the neutral oil to prevent sticking.

Step 13

Pour 1/3 cup of the rice batter onto the center of the skillet and immediately tilt and rotate the pan in a circular motion to spread the batter into a thin, even circle about 8 inches across.

Step 14

Cook for 1 minute until the surface looks set and dry to the touch, with no shiny wet spots remaining.

Step 15

Using a wide, flat spatula, lift one edge of the crepe and slide it onto a clean plate; repeat with remaining batter to make 4–5 crepes total.

Step 16

Place one crepe on a cutting board and arrange 2–3 tablespoons of the chopped char siu pork in a tight line down the center, leaving 1 inch of crepe exposed on each end.

Step 17

Lift the edge of the crepe closest to you and roll it over the filling, then continue rolling away from you to enclose the pork completely.

Step 18

Repeat with the remaining crepes and filling, placing each finished roll seam-side down on a serving plate.

Step 19

In a small bowl, stir together 2 tablespoons soy sauce and 0.5 teaspoon sesame oil, then drizzle the mixture evenly over the rolls.

Step 20

Serve immediately while the rolls are still warm.