These tasty spring onion pancakes are crispy on the outside and soft on the inside, making them perfect for a snack or a meal. The sticky pork adds a sweet and savory twist that’s hard to resist!
Dip them in a zesty soy chili sauce for a little kick—trust me, it’s a match made in heaven! When I make these, I always end up eating way more than I planned. Who can blame me? 😄
Key Ingredients & Substitutions
Flour: All-purpose flour is the base for the pancakes. If gluten-free is your goal, try using a gluten-free flour blend. Just ensure it’s meant for baking to get a nice texture.
Spring Onions: These lend a fresh and mildly tangy flavor. If you don’t have them, chives are a great substitute, or even regular onions diced very finely. They’ll impart a different taste but still work well.
Pork Belly: Pork belly makes the dish rich and flavorful, but pork tenderloin is a leaner option. Ground chicken or beef could also work as a substitute if you prefer a lighter meat.
Soy Sauce: This key seasoning adds umami. You can use tamari for a gluten-free option or coconut aminos if you want something lower in sodium and sugar.
Honey: Honey gives sweetness to the pork. If you need a vegan substitute, agave syrup or maple syrup are good alternatives!
How Can You Achieve the Perfect Pancake Texture?
The dough for the spring onion pancakes needs some attention. The key is to use boiling water, which helps the flour absorb better, making the dough softer. After mixing, let it rest for at least 30 minutes to relax the gluten.
- Combine flour and salt in a bowl, then gradually stir in boiling water.
- Knead for about 5 minutes until smooth; it should feel pliable.
- Divide and roll out each portion palm-sized thin to get crispy edges.
Flatten each pancake gently after shaping to maintain their nice round form. Fry them in a non-stick skillet, taking care not to overcrowd the pan for the perfect crispy finish!
Spring Onion Pancakes with Sticky Pork and Soy Chilli Dipping Sauce
Ingredients You’ll Need:
For the Spring Onion Pancakes:
- 2 cups all-purpose flour
- 1 cup boiling water
- 1/2 cup spring onions (green onions), finely chopped
- Salt, to taste
- Vegetable oil, for frying
For the Sticky Pork:
- 500g pork belly or pork tenderloin
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- Black pepper, to taste
For the Soy Chilli Dipping Sauce:
- 1/4 cup soy sauce
- 1 tbsp sesame oil
- 1-2 tbsp fresh chili, finely sliced (adjust to preference)
- 1 tsp sugar
- 1 tsp rice vinegar
How Much Time Will You Need?
This delightful dish takes about 1 hour of active cooking time, plus marinating the pork for at least 1 hour (or overnight for best results). You’ll also need some time to let the pancake dough rest. Overall, you can have this delicious meal ready in about 2 hours!
Step-by-Step Instructions:
1. Prepare the Sticky Pork:
First, mix together the soy sauce, honey, minced garlic, grated ginger, rice vinegar, sesame oil, and a dash of black pepper in a bowl. Place the pork in a resealable bag, pour the marinade over it, seal it up tightly, and pop it in the fridge. Let it marinate for at least 1 hour, but if you can leave it overnight, that’s even better!
2. Cook the Pork:
Now it’s time to cook the pork! Preheat your oven to 180°C (350°F). Take the pork out of the marinade and place it in a baking dish. Pour any leftover marinade over it, cover the dish with foil, and bake for 45 minutes to 1 hour until it’s nice and tender. Once done, take it out of the oven and let it rest for a few minutes before slicing.
3. Make the Spring Onion Pancakes:
In a large bowl, mix the flour with a pinch of salt. Gradually pour in the boiling water while stirring until a soft dough forms. Let it cool for a bit, then knead the dough for about 5 minutes until it’s smooth. Cover it with a damp cloth and let it rest for 30 minutes.
4. Roll Out the Pancakes:
After resting, divide the dough into 4 equal pieces. Roll each piece into a thin circle (about 1/4 inch thick). Brush a little oil over each circle and sprinkle with the chopped spring onions. Next, roll each pancake into a log shape, and then spiral each log into a round disc. Flatten it gently with a rolling pin to form a thin pancake.
5. Fry the Pancakes:
Heat a non-stick skillet over medium heat and add a splash of oil. Fry each pancake for 2-3 minutes on each side or until golden brown and crispy. Transfer them to a plate and keep warm while you fry the rest.
6. Prepare the Dipping Sauce:
In a small bowl, whisk together the soy sauce, sesame oil, fresh chili, sugar, and rice vinegar. Taste and adjust seasoning if needed; it should be flavor-packed!
7. Assemble:
Now for the fun part! Slice the sticky pork thinly. On one side of each pancake, layer the pork with some fresh spring onions and cilantro (or any herb you like). Roll up the pancakes tightly and secure with toothpicks if they need help holding their shape.
8. Serve:
Finally, cut the rolled pancakes in half and serve them with the soy chilli dipping sauce on the side. Enjoy your delicious, homemade Spring Onion Pancakes with Sticky Pork!
Can I Use a Different Cut of Pork?
Absolutely! If you prefer a leaner option, pork tenderloin works great. Just be aware that it may cook faster than pork belly. Adjust the baking time to 30-40 minutes for tenderloin, ensuring it reaches an internal temperature of 145°F (63°C).
How Do I Make These Pancakes Gluten-Free?
You can substitute the all-purpose flour with a gluten-free flour blend. Look for one that includes xanthan gum for better texture. Also, make sure the soy sauce used in the marinade and dipping sauce is gluten-free!
Can I Prepare the Pancakes in Advance?
Yes, you can! Prepare the pancakes up to the frying stage, then store them uncooked in an airtight container with parchment paper between each pancake. Refrigerate for up to 2 days. When ready to serve, simply fry them straight from the fridge.
How to Store Leftover Sticky Pork?
Store leftover sticky pork in an airtight container in the fridge for up to 3 days. To reheat, gently warm it in the oven wrapped in foil at 150°C (300°F) or in a microwave, ensuring it doesn’t dry out. You could also slice and add it to stir-fries or salads for alternate meals!
