Crispy Pork Pancakes with Asian Greens

9 Ingredients

Number of servings

Spring onion pancakes

1 1/2 cup plain flour
3 spring onions (reserve some for garnish)

1 pinch ground white pepper, to taste
steamed baby bok choy and snow peas, to serve
1 large carrot, julienned
1/4 cup rice wine vinegar
1/2 cup hoisin sauce
400grams pork stir-fry strips
2tablespoons vegetable oil

Description

Learn how to make spring onion pancakes then top them with flavourful pork and crunchy veg.

Method

Step 1 of 5

Combine flour and 1 tsp salt in a bowl. Slowly add 3/4 cup hot water, stirring until a dough forms. Turn out onto a lightly floured surface and knead for 3-5 minutes or until smooth and elastic. Cover and stand for 15 minutes.

Step 2 of 5

Meanwhile, place carrot and 2 tbs vinegar in a bowl. Season with salt and white pepper and stand for 15 minutes. Rinse, drain and pat dry with paper towel. Set aside.

Step 3 of 5

Knead dough for 2 minutes or until smooth. Divide into 8 portions. Working with one piece at a time, roll out onto a lightly floured surface. Sprinkle with some of the spring onion and roll up to enclose. Coil pastry then roll out flat to a thin 14cm round. Repeat with remaining dough portions and spring onion.

Step 4 of 5

Heat 1 tsp oil in a non-stick frying pan over medium heat. Cook pancakes for 2-3 minutes on each side or until golden and crisp, adding a little more oil as required. Transfer to a tray. Cover with foil to keep warm.

Step 5 of 5

Heat remaining oil in a non-stick frying pan over medium heat. Cook pork for 4 minutes or until golden and crisp. Add hoisin, remaining vinegar and 2 tbs hot water and simmer for 2 minutes. Top pancakes with pork and vegetables. Drizzle with pan juices and garnish with extra spring onion.