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Garlicky Pork-And-Asparagus Pancakes

Garlicky Pork-and-Asparagus Pancakes recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 424.0
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
  • 1/3 cup Sifted all-purpose flour
  • 4 teaspoon Sugar
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 5 lg Eggs; beaten until frothy
  • 1/2 pound Ground pork shoulder
  • 6 md Scallions; trimmed
  • 3 lg Garlic cloves; peeled and minced
  • 2 ts Oriental sesame oil
  • 1/2 lb Tender young asparagus; trimmed of coarse stem ends, peeled, and cut into moderately fine julienne
  • 2 tb Vegetable oil
  • 1 1" cube Ginger; peeled and minced
  • 1/3 c Soy sauce
  • 1 tb Cider vinegar
  • 1 tb Mirin (sweet rice wine)
  • 1 ts Hot sesame oil
Directions
  1. 1
    Sift the flour, salt, pepper, and 2 teaspoons of the sugar into a large bowl.
  2. 2
    Make a well in the center of the dry ingredients and pour in the beaten eggs.
  3. 3
    Stir just enough to combine the ingredients, leaving the batter slightly lumpy.
  4. 4
    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.
  5. 5
    Add the julienned asparagus to the skillet and toss for 1 to 2 minutes over moderate heat.
  6. 6
    Remove the skillet from heat and allow the pork and asparagus mixture to cool to room temperature.
  7. 7
    In a separate bowl, combine the minced ginger, soy sauce, cider vinegar, mirin, and hot sesame oil to make the dipping sauce.
  8. 8
    Once the pork mixture has cooled, stir it into the reserved batter until evenly distributed.
  9. 9
    Heat the vegetable oil in a large skillet over moderately high heat until ripples appear on the skillet bottom.
  10. 10
    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.
  11. 11
    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.
  12. 12
    Drain the cooked pancakes on paper towels, then keep them warm on an uncovered platter in a 250°F (121°C) oven.
  13. 13
    Fry the remaining batter in batches, adding more vegetable oil to the skillet if needed.
  14. 14
    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.

Keywords: garlic, pork, asparagus, pancakes, savory, breakfast, brunch, fried, scallions, sesame oil, ginger, soy sauce, dipping sauce, quick meal
Read it online: https://www.chefs-mate.com/recipe/garlicky-pork-and-asparagus-pancakes-3/