Char Siu Pork Pancakes

Submitted by bluemoon downunder

"Yummy and so easy to make with leftover pork. One of several recipes in the pre-Christmas Day issue of the Australian magazine 'New Idea' for making good use of Christmas day leftovers. These can, of course, be made at any time of year! The pancakes can be made a day ahead. If making the pancakes ahead of time, stack them between sheets of baking paper, covered, in the refrigerator. Cook, covered, at 180°C/350°-375°F/4-5 gas mark for 10 minute - or until hot. The other recipes posted from this collection are Recipe #344949, Recipe #345642, and Recipe #345446."

 

• Ready In: 20mins
• Ingredients: 9
• Yields: 8 Char siu pork pancakes
• Serves: 4

ingredients

• 6 green spring onions
• 2 lebanese cucumbers, halved, deseeded
• 2 cups leftover roast pork, chopped
• 1⁄2 cup char siu sauce

• Pancakes

• 1 cup plain flour
• 4 eggs, lightly beaten
• 1 1⁄2 cups milk
• sea salt, to taste
• fresh ground black pepper, to taste

directions

1. Cut spring onions and cucumbers into 10m (4") long thin strips.
2. Place pork and sauce in a small pan and cook, stirring, over a low heat until hot, and keep warm.
3. Making the Pancakes:.Whisk the milk into the lightly beaten eggs; place the flour in a large bowl, make a well in the centre of the flour and gradually whisk in the eggs and the milk, and seaon, to taste, with the salt and pepper.
4. Cooking the Pancakes: Heat a lightly oiled 22cm/81/2", preferably heavy-based and non-stick, pan over a medium heat; pour 1/3 cup of the pancake batter into the pan and tilt the pan so that the batter is evenly spread across the base of the pan; cook until the pancake is lightly browned; turn the pancake over and cook for another 15 seonds; slide onto a plate and keep warm; repeat to make the remaining 7-8 pancakes.
5. Serving the Pancakes: Serve the pancakes warm, either assembled on a serving platter, or on individual serving plates. Place a 1/4 cup of the pork mixture into the centre of each pancake, top with spring onions and cucumber and fold the pancake over the filling, so that the centre of the pancake serves as the base and contains the filling and about a quarter of the pancake on each side is folded over to enclose the filling.
6. NOTE: Alternatively, you can serve the pancakes and fillings separately and allow people to assemble their own pancakes. In this case, you might want to prepare slightly more spring onion and cucumber so that it doesn't run out.