Pork Belly, Scallion, and Napa Cabbage Pancake: Crispy and Savory Delight!
Crispy & Chewy! Pork Belly Scallion Napa Cabbage Pancake – Super Easy Beer Snack Recipe
This delicious pancake is a perfect harmony of savory frozen pork belly, fresh scallions, and crisp napa cabbage. It’s crispy on the outside, tender on the inside, and the added richness of the pork belly makes it a universally loved, hearty meal or an excellent side dish. Make it for special occasions or whenever you crave a simple, satisfying treat!
Main Ingredients- 10 Scallions
- 4 Napa Cabbage leaves
- 7 slices Frozen Pork Belly
Cooking Instructions
Step 1
First, wash and prepare the scallions and napa cabbage. Cut the scallions into approximately 3-4cm lengths. Tear the napa cabbage leaves into bite-sized pieces (about 5cm). It’s best to cut them slightly larger for a pleasant texture rather than too finely.
Step 2
In a bowl, combine the pancake mix and water. Whisk until smooth, ensuring there are no lumps. The batter should be of a pouring consistency – thick enough to coat the ingredients but able to flow gently. Avoid making it too thick, which can result in a dense pancake, or too thin, which can cause the ingredients to separate. Add the chopped scallions and napa cabbage to the batter and mix well until evenly coated.
Step 3
Heat a frying pan over medium heat and cook the frozen pork belly slices until about 90% done. You want them to retain a slight chewiness rather than being completely crispy, as this will enhance the flavor when eaten with the pancake. Lightly drain the cooked pork belly on paper towels to remove excess grease.
Step 4
Add a generous amount of cooking oil to the same frying pan used for the pork belly. Once the pan is preheated, carefully arrange the pork belly slices in the pan. Then, gently pour the scallion and napa cabbage batter over the pork belly, spreading it evenly. Use a spatula or the back of a spoon to press down lightly and shape the pancake. Ensure the pork belly is distributed evenly beneath the batter.
Step 5
Cook over medium-low heat for about 4-5 minutes, until the bottom side of the pancake is golden brown and crispy. Once the surface is slightly set and the edges are becoming crisp, carefully flip the pancake using a spatula. Cook the other side for another 4-5 minutes until it’s also golden brown and crisp.
Step 6
Your delicious Pork Belly, Scallion, and Napa Cabbage Pancake is ready! Enjoy its crispy exterior and tender interior while it’s warm. It pairs wonderfully with a soy-based dipping sauce. It’s also a fantastic accompaniment to makgeolli or beer!
