Peking-style pork pancakes

1.For the pineapple salsa, drain pineapple in a sieve for 15 minutes. Prick chillies in several places with a fine skewer and either cook on a barbecue grill rack until blackened, or toast over a gas flame. Wrap in paper towels, then peel and de-seed when cool. Chop finely, discarding seeds (I usually leave a few in for a little extra zing). Put chopped chillies in a bowl with pineapple, sugar, lime zest and juice, mint and salt. Gently toss together.

2.Have the pork at room temperature, and dry off the skin with paper towels. Preheat oven to 225°C (fan-forced). When the oven is ready, put pork skin-side up in a shallow dish lined with tin foil then baking paper (makes for easy cleaning).

3.Rub pork with oil and sprinkle with sea salt. Immediately transfer to the oven. Cook for 30 minutes, then lower the oven to 200°C and cook a further 25 minutes.

4.Cut cucumber into 8cm lengths, then into thin slices, then into thin strips. When everything is ready to go, trim spring onions and cut into 8cm lengths, then into thin strips. Keep covered (spring onions smell if prepared too far in advance).

5.Steam the pancakes by putting them on a plate and setting the plate on top of a saucepan of boiling water, then covering the pancakes with a lid. About 5 minutes should do the trick. Work with 3-4 at a time, keeping the rest covered so they don’t become dry.

6.Spread a little hoisin sauce over each pancake, then add some sliced pork, pineapple salsa, and cucumber and spring onion strips. Fold up the bottom of the pancake, then the sides. Stand pancakes upright in a wide-necked glass (choose one that opens up at the top). Serve within 5 minutes.