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Recipe

Pork, spring onion & sesame pancakes

These savoury pancakes are a great easy meal for either breakfast or dinner.

Apr 30, 2014 2:00pm
  • 20 mins preparation
  • 10 mins cooking
  • Serves 4
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Ingredients

Pork, spring onion & sesame pancakes
  • 150 gram plain flour
  • pinch baking powder
  • 1 cup chicken stock
  • 1 tablespoon mirin
  • 1 egg, lightly beaten
  • 3 spring onions, finely sliced, plus extra for garnish
  • 6 tablespoon vegetable oil
  • 200 gram cooked asian barbecue pork, thinly sliced
  • 1 bok choy, trimmed and thinly sliced
  • 1 tablespoon toasted sesame seeds, for garnish
  • 4 tablespoon japanese mayonnaise, or other good-quality
  • sliced red chilli, for garnish (optional)

Method

Pork, spring onion & sesame pancakes
  • 1
    Mix flour and baking powder together in a large bowl, then whisk in the chicken stock, mirin and lightly beaten egg. Add spring onions and mix in with a few pinches of salt and pepper. Rest in fridge for at least 10 minutes.
  • 2
    Heat 1½ tablespoons oil in a small frying pan until hot. Put a quarter of the pork in the pan and toss well. Add a quarter of the bok choy and toss again.
  • 3
    Pour over 1 ladleful or so of batter, or enough to cover the pork and bok choy, ensuring the mixture is spread evenly over the pan with no gaps. Cook for about 1 minute on medium heat, or until pancake sets.
  • 4
    Gently flip pancake if you are confident enough or turn over with a spatula and cook for another 30 seconds. Transfer to a plate. Repeat process to make another 3 pancakes.
  • 5
    To serve, garnish each pancake with sesame seeds, mayonnaise, chilli if using, and extra spring onions.

Notes

Prepare the pancake batter in advance and keep it in the fridge. Have the pork and bok choy prepared, then cook the pancakes just before serving.

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