Since leaving England, another thing (on my really long list) of things I miss are pickled onions, especially pickled onion crisps! So I thought, why the hell should I not start creating my own whilst here in China, thus my week 24 recipe. The only reason my onions are pink (I'm defo not a pink-crazy kinda gal so it's not because my favourite colour's pink or anything like that!), but because I only have red onions available to me in my small Chinese city- yep, ONLY red onions- I think that would be your worst nightmare @jaybird, given your profound love for onions of all types!

I also actually don't have 'normal' bread here- it's usually sweet and vanilla flavoured or some sort of brioche derivative, so I have to be creative in my kitchen with basic grocery store goods that would ordinarily be available to me at home. However, there is a nice range of carb-alternatives, such as these Vietnamese rice pancake sheets so it's nice to make these new discoveries. So here's what I'm making this week:

Pickled pink onions and pulled pork pancakes with caramelised apple sauce

Pickled pink onions

For me, the sourer the better so I basically filled a jar with white vinegar, salt and sugar and a smidgen of water (you can dilute the mixture with more water if you prefer a less sour pickle and more sugar for some additional sweetness) and just leave for a few hours. The red colour of the onions diffuses into the vinegar, giving it a deep fuschia colour, which leaves the onions a wonderfully bright pink colour.

Pulled pork pancakes

Cuts of meat in China are quite somewhat different to the cuts we prefer in England so to get a hefty pork joint is almost impossible. I do have however, ears and tails aplenty, offal galore, and fortunately, an array of chops, so chops being the most appropriate option, I purchased a few and went on my merry way.

I roasted them in the oven for around 40 minutes at 200C and then used two forks to pull the meat apart into shreds.

I then prepared the rice paper rounds by seeping them into cold water for around 2 minutes and carefully placed them on a board coated in clingfilm before lining the centre with the pork and rolling them up. Use the clingfilm to help you roll the pancakes to avoid a sticky situation. Cut in halves and leave aside.

Caramelised apple sauce

With a tad lemon juice, some water and 1tbsp sugar, simmer 2 chopped apples in a saucepan until caramelised and soft. Mash with a fork to your desired consistency after which the sauce will be ready to serve as an accompaniment.