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Spring Onion Pancakes with Sticky Pork

Spring Onion Pancakes with Sticky Pork

These Spring Onion Pancakes with Sticky Pork are a delicious Taiwanese way to enjoy a universal favourite.

Spring Onion Pancakes with Sticky Pork

Makes 8

 

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

 

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.

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