Banana Skin “Pulled Pork” Hawker Rolls

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SERVES:

2 (makes 4 rolls)

Prep Time:

10 minutes

Cook Time:

15 minutes

There's a lot to 'un-peel' in this unique banana-loaded recipe, that's a fun vegetarian take on pulled pork.

Hawker Rolls are a Southeast Asian street food, consisting of a soft yet flaky flatbread or roti, generously stuffed with a flavorful filling such as spiced meats, veggies, or in our case - banana peel "pulled pork".

This clever and surprisingly quick dinner recipe not only reduces food waste but also transforms those typically discarded banana peels into a delicious, nutritious street food inspired meal. Banana peels are rich in fiber, vitamins, and antioxidants, making them a surprisingly beneficial ingredient. Their texture, when properly seasoned and cooked, mimics the tender, stringy quality of pulled pork, providing a satisfying, flavourful bite. We recommend using banana peels that have been peeled from the banana within one day (perfect if you've been doing some banana baking, or enjoying banana as part of your morning meal!)

Layered onto soft, warm roti wraps, with crunchy shredded cabbage, quick-pickled onions, and a touch of fresh red chili, these Hawker Rolls pack a flavour punch. This is a fun and experimental wrap recipe for vegetarians and meat lovers alike.

You'll go bananas for this one Wonkers!

_INGREDIENTS:

_{BANANA SKIN "PULLED PORK":}

Banana skins from 4 ripe bananas
1 onion
2 cloves garlic, crushed
1 tsp ginger, grated
2 tsp paprika
3 tsp onion powder
2 tsp garlic powder
2 tsp cumin
2 Tbsp soy sauce
1.5 Tbsp BBQ sauce
100ml water.
Salt & Pepper
Oil for cooking

_{QUICK PICKLED RED ONIONS:}

1 small red onion sliced
¼ cup red wine vinegar
¼ cup hot water
½ tsp Sugar
½ tsp salt with salt

_GARNISH:

4 x Roti Plain paratha flakey style roti
¼ red cabbage, sliced or julienned into fine pieces
Mayonnaise (to make this vegan, just substitute for your favourite vegan alternative)
1 red chili, sliced
1 handful fresh coriander

_{INSTRUCTIONS:}

Slice the onion, grate the ginger, and crush the garlic. Shred the cabbage and slice the chili.
Make quick pickled onions: Slice the red onion thinly, then place in a bowl or jar and add vinegar, hot water, salt, and sugar. Stir or shake, then set aside for at least 30 minutes or until cooled.
Make the pulled banana peel “pulled pork”: Wash the banana peel. Shake off the excess water.
Using a sharp knife or spoon, scrape away the white skin inside the banana peel. Then starting at the top of the banana peel, scrape a fork downward to shred the banana peel into long, almost noodle-like pieces.
Transfer the shredded banana peels into a bowl. Add paprika, onion powder, garlic powder and cumin. Toss the shredded banana peel in the seasoning and set aside for 10 minutes to marinate. The banana peel will go black, this is normal.
Heat a large frying pan with oil over medium heat. Add the sliced onion, crushed garlic and ginger into the pan and sauté for 2-3 minutes until fragrant.
Add the seasoned banana peels into the pan. Add splashes of water into the pan as needed, when the previous water has evaporated. Cook the banana peel for 8-10 minutes until tender. Cooking time may vary depending on the ripeness of the banana skins.
Add the soy sauce and cook for a further 2 minutes. Add the BBQ sauce and heat through. Taste for seasoning, adding salt and pepper as required.
Heat the roti: Cook the roti in accordance with packet instructions.
To assemble: Start with the roti. Add a layer of mayonnaise first, followed by shredded cabbage, a scoop of “pulled pork”, pickled onions and sliced red chili. Finish with another squeeze of mayo and place fresh coriander leaves on top. Repeat until all four roti have been filled.

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‍Notes: ‍

You can find paratha flakey style roti in the chilled section of most Asian supermarkets or supermarkets.

Use banana peels within one day of peeling them off the banana.

wonkybox

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