Spring Onion Pancakes with Sticky Pork Recipe
Makes 8
Spring Onion Pancakes with Sticky Pork Recipe. These savoury pancakes are a delicious Taiwanese way to enjoy a universal favourite.
Sticky pork and soy chilli dipping sauce, does it get any better?
Ingredients:
4 cups plain flour, plus extra, to dust
1 1/2 teaspoons fine salt
1/2-3/4 cup vegetable oil
1 cup sliced spring onions
2 lebanese cucumbers, sliced into ribbons
1 cup coriander sprigs
Sticky Pork
300g piece pork fillet
2 garlic cloves, crushed
2 tsp grated ginger
1/4 cup kecap manis
2 tsp sesame oil
Soy Chilli Dipping Sauce
1/4 cup light soy sauce
1 tbsp sesame oil
2 coriander roots, finely chopped
1 garlic clove, chopped
1 red chilli, sliced
Method:
Combine flour and salt in a large bowl. Make a well in centre and gradually pour in 2 cups boiling water. Stir with a wooden spoon until a dough forms, adding extra water, if needed, to make a slightly sticky dough. Set aside until cool enough to handle.
On a lightly floured surface, knead dough for 6-8 minutes or until smooth, adding extra flour if needed. The dough should be soft and slightly sticky (be careful not to add too much flour). Generously grease a large bowl with 2 tablespoons of the oil, then gently roll dough around bowl to coat. Cover with plastic wrap and set aside for 30-40 minutes to rest.
Meanwhile, combine all sticky pork ingredients in a large bowl. Cover with plastic wrap and chill until needed.
Divide dough into 8 portions. On a lightly floured surface, use a floured rolling pin to roll out portions to form 2-3mm-thick rectangles. Brush each with a little of the remaining oil, then roll up into logs. Using oiled hands, squeeze logs until 40cm long and use to make 8 snail-shaped coils, adding oil to prevent dough sticking to the work surface. Push down coils to flatten into dough rounds.
Using a rolling pin, roll rounds until 2-3mm thick (approx. 25cm in diameter). Brush each with oil and sprinkle liberally with spring onions, pressing down to adhere.
Heat a little of the remaining oil in a large frying pan over a medium heat. Cook 1 pancake for 2 minutes each side or until golden brown and beginning to puff and crisp. Transfer pancake to a plate and keep warm while you repeat with oil and remaining 7 pancakes.
Preheat oven to 180°C fan-forced. Grease and line a baking tray with baking paper. Wipe pan clean and heat over a medium heat. Pour in 1 tablespoon of the remaining oil. Drain pork (discarding marinade) and stir-fry for 5-6 minutes or until seared and golden. Transfer to prepared tray and roast for 10-12 minutes or until just cooked through. Cover lightly with foil and set aside for 10 minutes. Slice.
To make soy chilli dipping sauce, combine all ingredients in a small bowl.
Fill pancakes with sliced pork, cucumber ribbons and coriander, and roll up to enclose. Slice in half on an angle and serve with dipping sauce on the side.
