These crispy spring onion pancakes are a true treat! Filled with fresh green onions and served with tender sticky pork, they make a great snack or meal.
The dipping sauce adds a kick that really brings it together. I can’t resist dipping each bite—so good! You’ll have fun making these for family and friends.
Key Ingredients & Substitutions
All-purpose Flour: This is the base for your pancakes. If you want a gluten-free option, you can use a gluten-free all-purpose blend. My personal preference is using plain flour for that classic chewy texture.
Spring Onions: Essential for flavor! If you can’t find spring onions, scallions or green onions work well too. I often throw in some chopped garlic for extra flavor.
Pork: I recommend pork belly for its rich taste, but pork shoulder is a great leaner alternative. You could even use chicken thighs if you’re looking for a lighter option.
Five-Spice Powder: This adds depth to the pork. Don’t have it? Try using a mix of cinnamon, star anise, and black pepper, or just go for a dash of your favorite spices.
Chili: Adjust for your desired spice level! If fresh red chilies are too hot, consider using mild red bell peppers or just a pinch of red pepper flakes.
How Do You Make the Perfect Dough for Pancakes?
Making the pancake dough is crucial for achieving that soft and chewy texture. Start by mixing the flour and salt in a bowl, then gradually add boiling water. This process helps to cook the flour slightly, making it stickier.
- Knead the dough on a floured surface for about 5 minutes until it’s smooth.
- Remember to cover it with a damp cloth during the resting period; this keeps the dough from drying out.
- Roll it out thinly so you get nice crispy edges when cooked.
How Do You Achieve Crispy Pancakes?
Crispiness comes from proper cooking technique. Once you’ve shaped your pancakes, ensure your skillet is hot before adding oil. This helps them brown well.
- Cook each side for 2-3 minutes until golden brown. Don’t rush this step!
- If they puff up while cooking, gently press them down for even cooking.
How to Make 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
- 3/4 cup boiling water
- 1/2 cup spring onions, finely chopped
- 3 tablespoons sesame oil
- Salt, to taste
For the Sticky Pork:
- 1 pound pork belly or pork shoulder
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 teaspoon five-spice powder
For the Soy Chilli Dipping Sauce:
- 1/4 cup soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 red chilli, finely chopped (adjust for spice level)
- 1 teaspoon sugar
How Much Time Will You Need?
This delicious dish will take about 30 minutes of active cooking time and about 2 hours for marinating and roasting the pork. Plan for a total of around 2.5 hours to enjoy this flavorful meal!
Step-by-Step Instructions:
1. Prepare the Sticky Pork:
In a large bowl, combine the soy sauce, honey, rice vinegar, minced garlic, grated ginger, and five-spice powder. Add your pork and make sure it’s well coated in the marinade. Cover and let it marinate for at least 1 hour, or ideally overnight in the refrigerator for the best flavor.
2. Cook the Pork:
Preheat your oven to 325°F (160°C). Place the marinated pork in a baking dish and cover it with foil. Roast for about 1.5 to 2 hours until the pork is tender. Once done, take it out and let it rest for a few minutes before slicing thinly.
3. Make the Pancake Dough:
In a large bowl, mix the all-purpose flour with a pinch of salt. Gradually add the boiling water while stirring until you have a rough dough. Knead it on a floured surface until smooth, which should take about 5 minutes. Cover the dough with a damp cloth and let it rest for 30 minutes.
4. Roll Out Pancakes:
After resting, divide the dough into about 4 equal portions. Roll each piece into a thin circle. Lightly brush some sesame oil on each circle and sprinkle over the chopped spring onions. Roll each circle up tightly into a log, then coil the log into a spiraled shape. Flatten it gently with your palm.
5. Cook the Pancakes:
Heat a non-stick skillet over medium heat and add a little oil. Cook each pancake for about 2-3 minutes on each side, until golden and crispy. Keep the cooked pancakes warm while you finish cooking the others.
6. Prepare the Dipping Sauce:
In a small bowl, mix together soy sauce, rice vinegar, sesame oil, chopped chilli, and sugar until the sugar is fully dissolved. This will add a nice tangy kick to your meal!
7. Assemble the Dish:
Lay out the pancakes and fill them with slices of your sticky pork and any fresh herbs you like, such as cilantro or lettuce. Roll them up tightly, and you can use toothpicks to hold them together if you want.
8. Serve:
Slice the rolled pancakes in half and serve them with the soy chilli dipping sauce on the side. Enjoy your scrumptious and flavorful Spring Onion Pancakes with Sticky Pork!
Can I Use Different Meats for the Sticky Pork?
Absolutely! While pork belly or pork shoulder is recommended for its tenderness, you can also use chicken thighs or beef short ribs for a different flavor. Just adjust the cooking time as needed, cooking until the meat reaches a tender consistency.
Can I Make the Pancakes in Advance?
Yes, you can! Prepare the pancakes in advance and store them in an airtight container in the fridge for up to 3 days. To reheat, warm them in a skillet over low heat until warmed through or pop them in a toaster oven for extra crispiness.
How to Store Leftover Sticky Pork?
Store leftover sticky pork in an airtight container in the refrigerator for up to 4 days. To reheat, place it in a skillet over low heat with a splash of water or broth to keep it moist, or microwave in short intervals, stirring gently.
What Can I Use Instead of Spring Onions?
If you don’t have spring onions, green onions or even finely chopped chives work well as substitutes. For extra flavor, consider adding some finely diced garlic or shallots to the dough for an aromatic twist!
