Spicy Pork Pancakes with Rhubarb
Savoury pancake rolls with Chinese style Hoi Sin meets Sweet and Sour flavours
Servings: 4
Calories: 457kcal
Equipment
- 1 frying pan
Ingredients
- 100 g rhubarb cut into 3” batons
- 100 ml water
- 100 g dark brown sugar
- 1 tbsp groundnut oil
- 1 onion finely chopped
- 2 cloves garlic crushed
- 1 red chilli finely chopped and de-seeded
- 500 g low fat pork mince
- 50 g stem ginger in syrup chopped finely
- 1 tsp cinnamon ground
- 1 tbsp plum jam
- ½ tsp ground black pepper
- salt to season
- 8 pancakes
Instructions
- (Cook your pancakes if you haven’t already. Allow 2 pancakes per person.)
- In a small saucepan over a medium heat, poach the rhubarb batons gently in the water and 50g of the soft brown sugar. Do not allow to boil as the rhubarb will disintegrate into threads and you want it to stay intact. Keep on a gentle simmer whilst you cook the pork.
- Meanwhile heat the oil in a large frying pan. Fry the chopped onion until soft and then add the garlic and chopped chilli and stem ginger for a further 3-4 minutes. Add the minced pork, breaking it up into chunks with a wooden spoon. Fry until the mince is cooked.
- When cooked, stir in the remaining 50g of soft dark brown sugar, cinnamon, jam and ground black pepper. The sugar will caramelize on the white pork giving it a darker more appealing colour. Season to taste.
- Spoon a line of the cooked pork and a couple of rhubarb batons down the centre of each pancake and roll up. Drizzle some rhubarb syrup and more rhubarb batons on top. Serve immediately.
Nutrition
Calories: 457kcal | Carbohydrates: 62g | Protein: 29g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 12mg | Sodium: 173mg | Potassium: 197mg | Fiber: 2g | Sugar: 47g | Vitamin A: 136IU | Vitamin C: 21mg | Calcium: 81mg | Iron: 1mg
