Garlicky Pork-And-Asparagus Pancakes
Description
These Garlicky Pork-And-Asparagus Pancakes are a savory twist on the classic breakfast item, offering a delightful balance of textures and flavors. The batter is light and airy, encasing a hearty filling of ground pork shoulder, tender young asparagus, and aromatic scallions. Stir-fried in sesame oil, the filling delivers a rich, garlicky punch that complements the subtle sweetness of the pancake batter. Perfect for a weekend brunch or a unique lunch option, these pancakes are best enjoyed hot, accompanied by a zesty dipping sauce made from soy sauce, mirin, cider vinegar, and fresh ginger.Ingredients
Directions
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Sift the flour, salt, pepper, and 2 teaspoons of the sugar into a large bowl.
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Make a well in the center of the dry ingredients and pour in the beaten eggs.
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Stir just enough to combine the ingredients, leaving the batter slightly lumpy.
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In a medium skillet over moderate heat, stir-fry the ground pork, scallions, and two-thirds of the minced garlic in the sesame oil for 8 to 10 minutes, until the pork is no longer pink but not browned.
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Add the julienned asparagus to the skillet and toss for 1 to 2 minutes over moderate heat.
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Remove the skillet from heat and allow the pork and asparagus mixture to cool to room temperature.
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In a separate bowl, combine the minced ginger, soy sauce, cider vinegar, mirin, and hot sesame oil to make the dipping sauce.
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Once the pork mixture has cooled, stir it into the reserved batter until evenly distributed.
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Heat the vegetable oil in a large skillet over moderately high heat until ripples appear on the skillet bottom.
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Half-fill a 1/4-cup measuring cup with the batter and drop it into the hot oil. Use the back of the spoon to even up the ragged edges of the pancake.
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Add 3 more pancakes to the skillet, smoothing the edges as before, and fry for 1 to 1 1/2 minutes per side, until golden brown.
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Drain the cooked pancakes on paper towels, then keep them warm on an uncovered platter in a 250°F (121°C) oven.
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Fry the remaining batter in batches, adding more vegetable oil to the skillet if needed.
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Serve the pancakes hot with the dipping sauce on the side.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 424.0kcal
- % Daily Value *
- Total Fat 21.9g34%
- Saturated Fat 7.0g35%
- Cholesterol 511.6mg171%
- Sodium 1409.4mg59%
- Total Carbohydrate 21.8g8%
- Dietary Fiber 0.6g3%
- Sugars 6.4g
- Protein 33.6g68%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster oven or skillet to restore crispiness.
Substitutions: For a vegetarian version, substitute the ground pork with crumbled firm tofu or finely chopped mushrooms. Ensure the tofu is pressed and dried before stir-frying.
Tips: To ensure the asparagus remains tender-crisp, do not overcook it during the stir-frying stage. The residual heat from the pork will continue to cook it slightly as it cools.
Variations: Add a pinch of red pepper flakes to the dipping sauce for a spicy kick, or garnish the pancakes with chopped cilantro or green onions for extra freshness.
