These easy spring onion pancakes are crispy and soft, wrapped around delicious sticky pork. The soy chili sauce adds a zing that makes each bite exciting!
Making these pancakes is like a fun kitchen adventure! I love serving them fresh with a side of extra sauce. You’ll have everyone coming back for more—trust me! 😄
Key Ingredients & Substitutions
Pork: I recommend using either pork shoulder or pork belly for juiciness. If you’re looking for a lean option, chicken thighs or tofu can work well too. Just adjust the cooking time accordingly!
Spring Onions: These add a fresh flavor to the pancakes. If you can’t find spring onions, green onions or even chives can be great substitutes. They all will give a nice oniony taste!
Flour: All-purpose flour is perfect for the pancakes. For a gluten-free version, you could try using a gluten-free flour blend, but the texture might differ slightly.
Chili Oil: For the soy chili sauce, feel free to substitute with Sriracha or any hot sauce you prefer. This will change the flavor a bit, but it will still be delicious!
How Do You Make the Pancakes Light and Flaky?
The key to achieving light and flaky pancakes lies in how you handle the dough. After mixing your flour and water, knead it until it’s smooth. Be sure to let it rest! This allows the gluten to relax, making the pancakes easier to roll out thinly later on.
- After resting, divide the dough into smaller pieces for easier rolling.
- When rolling out, don’t skip brushing with oil and adding the spring onions!
- Coiling the dough helps create layers—it’s what gives you that lovely flaky texture when cooked.
What’s the Best Way to Cook the Pancakes Perfectly?
Cooking the pancakes needs a bit of attention. Using a non-stick pan is ideal, keep the heat at medium to ensure they cook evenly. If the heat is too high, they’ll get crispy too quickly but remain doughy inside.
- Cook each pancake for 2-3 minutes per side until golden brown.
- Keep an eye on them, as every stove is different!
- If you have any leftovers, you can reheat them in a dry pan to crisp them again.
Enjoy making these fun and tasty pancakes! They’re sure to be a hit—whether at dinner or a weekend brunch!
Easy Spring Onion Pancakes with Sticky Pork and Soy Chili Sauce
Ingredients You’ll Need:
For the Sticky Pork:
- 500g (1 lb) pork shoulder or pork belly, sliced thickly
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon honey or maltose
- 1 teaspoon Chinese five-spice powder
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
For the Spring Onion Pancakes:
- 2 cups all-purpose flour
- 3/4 cup boiling water
- 1/4 cup cold water
- 1/2 teaspoon salt
- 4-5 spring onions, finely sliced
- 2 tablespoons vegetable oil (for frying)
- Extra chopped spring onions for garnish
For the Soy Chili Sauce:
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon chili oil or fresh chopped chili
- 1 teaspoon sugar
- 1 clove garlic, minced
- 1 teaspoon toasted sesame seeds (optional)
Additional:
- Fresh coriander or cilantro leaves
- Lettuce leaves or cucumber slices (optional, for freshness)
- Toothpicks for securing pancakes
How Much Time Will You Need?
This delicious recipe takes about 20 minutes to prepare and 30 minutes to rest and cook. The pork needs to marinate for at least 1 hour, but if you can, letting it marinate overnight will enhance the flavors. The total cooking time is around 15-20 minutes, making it a perfect choice for a fun dinner or a weekend treat!
Step-by-Step Instructions:
1. Prepare the Pork:
In a bowl, mix together soy sauce, hoisin sauce, honey, five-spice powder, and minced garlic. Add the thickly sliced pork to the marinade, ensuring it’s well-coated. Let it marinate for at least 1 hour in the fridge, or overnight for extra flavor.
2. Cook the Pork:
Heat 1 tablespoon of vegetable oil in a pan over medium-high heat. Once hot, carefully add the marinated pork slices. Cook them until nicely caramelized and sticky, approximately 4-5 minutes on each side. Once cooked through, remove from heat and set aside.
3. Make the Pancake Dough:
In a large mixing bowl, combine the flour and salt. Gradually pour in boiling water while stirring with chopsticks or a fork until the mixture is crumbly. Add in the cold water and knead on a lightly floured surface until the dough is smooth and elastic, about 5-7 minutes. Cover with a damp cloth and let it rest for 30 minutes.
4. Prepare the Soy Chili Sauce:
In a small bowl, mix together the soy sauce, rice vinegar, chili oil, sugar, minced garlic, and toasted sesame seeds (if using). Taste and adjust the spice level to your liking. Set aside for serving.
5. Roll the Pancakes:
After resting the dough, divide it into 6 equal portions. Roll each portion into a thin circle, roughly 7 inches in diameter, on a floured surface. Brush each circle lightly with vegetable oil and then sprinkle with the finely sliced spring onions. Roll each circle into a log, then form into a spiral (snail shape), and gently flatten before rolling out again to about 6 inches in diameter.
6. Cook the Pancakes:
Preheat a non-stick pan over medium heat. Add a small amount of vegetable oil, then carefully place each pancake in the pan. Cook for 2-3 minutes per side, or until they are golden brown and crispy. Remove the pancakes from the pan and set them aside while you cook the others.
7. Assemble the Pancakes:
Take one cooked pancake and lay it flat. Add fresh coriander, optional lettuce or cucumber, and a slice of the sticky pork. Roll the pancake tightly around the filling and secure it with a toothpick. Repeat for all pancakes.
8. Serve:
Place the assembled pancakes on a serving plate and garnish with extra chopped spring onions. Serve immediately with the homemade soy chili sauce for dipping. Enjoy each delightful bite!
Enjoy your delicious, crispy spring onion pancakes filled with tender sticky pork and dipping them into that vibrant soy chili sauce!
FAQ: Easy Spring Onion Pancakes with Sticky Pork and Soy Chili Sauce
Can I Use Leftover Pork for This Recipe?
Absolutely! If you have leftover cooked pork, simply slice it into thin pieces and use it as the filling. Just skip the marinating and cooking steps for the pork to save time!
How Do I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a non-stick pan over low heat for a few minutes on each side until warm and crispy again.
Can I Make the Pancakes Ahead of Time?
Yes! You can prepare the pancake dough and store it in the fridge for up to a day. Roll and cook the pancakes just before serving to ensure they’re hot and crispy. Alternatively, you can cook the pancakes ahead and reheat them as mentioned.
What Can I Use Instead of Soy Sauce?
If you’re looking for a gluten-free option or want to avoid soy, you can use tamari sauce or coconut aminos, which will give a similar flavor profile. Just keep in mind that the taste may vary slightly!
