Garlicky Pork-And-Asparagus Pancakes Recipe

Step 1

Sift the flour, salt, pepper and 2 teaspoons of the sugar into a large bowl. Make a well in the center and pour the eggs into it. Stir just enough to combine the ingredients.

Step 2

In a medium skillet set over moderate heat, stir-fry the pork, scallions, and two-thirds of the garlic in the sesame oil for 8-to-10 minutes, until the pork is no longer pink; do not brown the meat. Add the asparagus, toss for 1-or-2 minutes over moderate heat, then allow the mixture to cool to room temperature.

Step 3

In a separate bowl, combine the remaining ingredients, except the vegetable oil, to make a dipping sauce.

Step 4

When the pork mixture is cool, stir it into the reserved batter. Heat the vegetable oil in a large skillet over moderately high heat until ripples show on the skillet bottom.

Step 5

Half fill a 1/4-cup measuring cup with the batter and drop the batter into the hot oil, evening up the ragged edges of the pancake. Add 3 more pancakes to the skillet, smoothing the edges as before, and brown them for 1-to-1 1/2 minutes per side. Drain them on paper towels, then keep them warm on an uncovered platter in a 250F oven.

Step 6

Fry the rest of the pancakes, adding more vegetable oil to the skillet if needed. Serve the pancakes hot with the dipping sauce.

Things You'll Need

  • 1/3c Sifted all-purpose flour
  • 4ts Sugar
  • 1/4ts Salt
  • 1/4ts Pepper
  • 5lg Eggs; beaten until frothy
  • 1/2lb Ground pork shoulder
  • 6md Scallions; trimmed, sliced thin (include some green tops)
  • 3lg Garlic cloves, peeled and minced
  • 2ts Oriental sesame oil
  • 1/2lb Tender young asparagus, trimmed of coarse stem ends, peeled and cut into moderately fine julienne
  • 2tb Vegetable oil
Dipping Sauce
  • 1/3c Soy sauce
  • 1tb Cider vinegar
  • 1tb Mirin / sweet rice wine
  • 1ts Hot sesame oil

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