Scallion and pork pancake
Makes 6 portions
Prep time 45 minutes + 4 hours minimum chill time
Cook time 25 minutes
300g minced fatty pork
40g spring onions, finely chopped
40g garlic chives (jiu cai), finely chopped
30g young ginger (15g finely minced, 15g finely julienned)
2 cloves peeled garlic, finely minced
2 tbsp hua diao jiu
1 tsp sesame oil
1½ tbsp light soy sauce
1 tbsp crispy chilli in oil (optional)
2 twelve-inch square sheets of frozen pre-rolled puff pastry (ideal thickness 1/8 inch, left at room temperature for 8 minutes)
2 tbsp butter
2 tbsp cooking oil
Chinese Chinkiang vinegar, to serve
- Mix pork, spring onions, chives, minced ginger, garlic, chinese wine, sesame oil, soy and crispy chilli in a bowl. Cover tightly and refrigerate for between 4 and 12 hours.
- Working between parchment or silicon paper, ensure puff pastry sheets are sufficiently thin by rolling them out slowly.
- Layer pork mixture in an even layer approximately ¼ inch thick on both sheets of pastry.
- Using a sharp knife, divide puff pastry and pork mixture sheets into thirds by scoring each sheet horizontally.
- Carefully roll up each third of pastry up, making a total of 6 long tubes of pastry and pork. Coil each tube up, taking care to gently flatten the resultant pancake as you go. The flatter you make your pancakes, the crispier they will be.
- In a non-stick pan on medium heat, melt 1 tbsp of butter with 1 tbsp of oil, and fry half of the pancakes at a time, wiping out the pan and melting butter in oil again for the second batch. Aim for a golden brown hue and cook for approximately 5 minutes on each side.
- Serve hot with vinegar and julienned ginger
Credits: Nashiji Plate by 224 Porcelain and Gradient tea towel by Hay, Foundry; New Ivory Onyx, Hot Spring Stone