These spring onion pancakes are crispy and full of flavor! Paired with sticky pork and a zesty soy chili dipping sauce, this dish is a fun twist on simple pancakes. Yum!
I love how the crunchy pancakes wrap around the juicy pork—it’s like a flavor hug! Serving these with friends always brings smiles and maybe a few “oohs” and “aahs.” 😄
Key Ingredients & Substitutions
All-Purpose Flour: Standard all-purpose flour works great for these pancakes, but if you’re gluten-free, try using a gluten-free flour blend. It might change the texture a bit, but it should still taste good!
Spring Onions: These add a nice crunch and flavor. If you can’t find spring onions, green onions or scallions are perfect substitutes. They bring a similar taste and look.
Pork: Pork belly gives a rich flavor, but you can also use pork shoulder or chicken thighs for a leaner option. You may need to adjust cooking times for different cuts.
Sesame Oil: It gives the pancakes a lovely nutty aroma. If you’re out of sesame oil, use olive oil, but it won’t have the same unique flavor. You can also try toasted sesame oil for a boost!
Five-Spice Powder: This blend adds depth to your sticky pork. Can’t find it? A mix of cinnamon, ginger, star anise, and cloves can work in a pinch, but using the real thing is recommended for true flavor.
How Do I Get the Perfect Pancake Texture?
The texture of your spring onion pancakes is key. Start by mixing boiling water with flour to create a dough that’s both soft and pliable. This step helps your pancakes have that wonderfully chewy bite. Letting the dough rest for 30 minutes makes a big difference too!
- Mix the flour and salt, then gradually add the boiling water while stirring. This helps the flour absorb moisture.
- After the dough rests, roll each portion into thin circles. Thin means crispy!
- Brush with sesame oil and add spring onions. Rolling tight and coiling the log ensures good layers when cooked.
- Cook in a hot non-stick pan for that crispy crust. Adjust the heat carefully; too hot can burn them.
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
- 1/4 cup cold water
- 1/4 cup sesame oil
- 1 cup spring onions, finely chopped
- Salt to taste
For the Sticky Pork:
- 500g pork belly or pork shoulder
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce
- 1 teaspoon five-spice powder
- 1 tablespoon vegetable oil
For the Soy Chilli Dipping Sauce:
- 1/4 cup soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 fresh red chilli, finely sliced
- 1 teaspoon sugar
- 1 tablespoon chopped fresh coriander (cilantro)
How Much Time Will You Need?
This delightful meal will take around 1 hour and 30 minutes to prepare, including 30 minutes for the pancake dough to rest and about 1-2 hours for cooking the pork. It’s worth the wait for this tasty treat!
Step-by-Step Instructions:
1. Make the Spring Onion Pancakes:
Start by mixing the flour and a pinch of salt in a bowl. Pour in the boiling water slowly while stirring with a chopstick or fork. Then add the cold water and knead the dough until it’s smooth. Cover the dough with a cloth and let it rest for about 30 minutes.
2. Shape the Pancakes:
Once the dough has rested, divide it into 4 equal pieces. Roll each piece out into a thin circle. Brush a little sesame oil on each circle and sprinkle the chopped spring onions on top. Roll the circle tightly into a log, then coil the log into a spiral shape. Flatten each spiral slightly with your hands or a rolling pin.
3. Cook the Pancakes:
Heat a non-stick frying pan over medium heat. Cook each pancake for about 3-4 minutes on each side until they’re golden brown and crispy. Keep them warm while you prepare the pork.
4. Cook the Sticky Pork:
In a pot, heat the vegetable oil over medium heat. Add the pork and brown it on all sides. In a separate bowl, mix together the soy sauce, brown sugar, garlic, ginger, rice vinegar, hoisin sauce, and five-spice powder. Pour this mixture over the browned pork. Cover and let it simmer on low heat for about 1-2 hours until the pork is tender and sticky. Once cooked, let it cool slightly before slicing it thinly.
5. Prepare the Soy Chilli Dipping Sauce:
In a small bowl, combine the soy sauce, sesame oil, rice vinegar, and sugar. Stir until the sugar dissolves. Add the sliced red chilli and finish with a sprinkle of fresh coriander for added flavor.
6. Assemble the Pancakes:
To serve, place a spring onion pancake on a plate. Add some slices of the sticky pork on top, and if you like, add more spring onions and cilantro. Roll it up tightly. You can use toothpicks to keep it together if needed. Serve them right away with the soy chilli dipping sauce on the side for dipping.
Enjoy your delicious Spring Onion Pancakes with Sticky Pork and Soy Chilli Dipping Sauce!
Can I Use Different Types of Flour for the Pancakes?
Absolutely! You can experiment with whole wheat flour or even gluten-free all-purpose flour for a different flavor and texture. Just remember that gluten-free flour may require a bit more liquid, so adjust accordingly.
Can I Substitute the Pork with Chicken or Tofu?
Yes, you can use chicken thighs for a leaner option or tofu for a vegetarian alternative. If using tofu, press it to remove excess moisture, then marinate and cook similar to how you would the pork, adjusting cooking times as needed since tofu cooks faster.
How to Store Leftovers?
Store any leftover pancakes and sticky pork separately in airtight containers in the fridge for up to 3 days. To reheat, warm the pancakes in a non-stick pan over low heat, and heat the pork on the stove or in the microwave until warmed through.
Can I Make the Pancakes Ahead of Time?
Sure! You can prepare the dough and make the pancakes in advance. Just keep them wrapped tightly in plastic wrap or a zip-top bag in the fridge for up to 2 days, then cook them fresh when you’re ready to serve!
