1. Place pork and sauces in a medium bowl. Toss to coat. Cover. Refrigerate for 2 hours, or overnight. Drain pork, reserving marinade.
2. Heat oil in a hot wok. Add pork,
in two batches. Stir-fry for 5 minutes or until just cooked through. Remove and cover to keep warm.
3. Place reserved marinade in a small saucepan. Bring to boil and gently simmer for 5 minutes. Remove from heat. Cover to keep warm.
4. Heat tortillas according to packet directions. Divide pork among tortillas. Top with onions, carrot and capsicum. Roll up tightly to enclose filling. Secure with a toothpick.
5. Serve pancakes with warm marinade as a dipping sauce

Tip: Char siu is a sweet and rich Chinese barbecue sauce. We used a 250g packet of
Old El Paso mini tortillas. If unavailable, substitute with large tortillas or lavash bread cut in half.