Meat Recipes - Pork and Spring Onion Pancakes Recipe

Ingredients

• 225g/8oz/1 1/4 cups skinned, split mung beans

• 50g/2oz/1/3 cup glutinous rice

• 15ml/1 tbsp light soy sauce

• 15ml/1 tbsp roasted sesame seeds, crushed

• 2.5ml/1/2 tsp bicarbonate of soda

• 115g/4oz/1/2 cup bean sprouts, blanched and dried

• 1 garlic clove, crushed

• 4 spring onions (scallions), chopped

• 115g/4oz cooked lean pork, shredded

• 30ml/2 tbsp sesame oil, plus extra for drizzling

• salt and ground black pepper

• fresh chives, to garnish

• light soy sauce, to serve

Serves 4-6

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Method:

1. Pick over the mung beans and put them in a bowl. Add the glutinous rice and pour in water to cover. Leave to soak for at least 8 hours.

2. Tip the beans and rice into a sieve (strainer), rinse under cold  water, then drain. Put the mixture into a food processor and process to a batter with the consistency of thick cream.

3. Add the soy sauce, sesame seeds and bicarbonate of soda and process briefly to mix. When ready to cook. tip the batter into a bowl and add the bean sports, garlic, spring onions and pork,. Season to taste.

4. Heat about 10ml/2 tsp of the sesame oil in a large frying pan. Spoon in half the batter and spread it into a thick pancake.

5. Drizzle a little more sesame oil over the surface of the pancake, cover and cook over a medium heat until the underside is cooked.

6. Invert the pancake on to a plate. Slide it back into the pan and cook on the other side for 3-4 minutes. Keep hot while cooking a second pancake.

7. Cut the pancakes  into wedges, garnish with chives, and serve with so sauce.