Pork & Brussels Sprouts Pancak

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Pork belly		150g
Brussels sprouts		200g
Ginger		1 thumb
Eggs		2
Fried onions		2 tsp
Plain flour		2 tsp
Baking powder		1.5 tsp
Yam (grated)		1-2 tbsp
Dashi broth		1 tsp

Method

Prep

10min

Cook

15min

Thinly slice the pork and season with salt and pepper. Cut the bottoms off the sprouts then cut into thin strips. Finely chop the ginger.

Put the flour and baking powder in a bowl and mix together. Make a hollow in the centre and add the dashi broth and mix. Add the grated yam if you have (or milk if you don't have it).

Add the beaten eggs and sprouts, ginger and fried onions and mix thoroughly to combine.

Heat a frying pan on medium heat and add the oil. Fry half the pork belly. When it's half cooked, pour in half of Step 3 and spread out over the pork, it should be about 1.5-2cm thick. Put the lid on and fry.

When nicely browned, take off the lid and turn it over. Fry the other side. Remove to a serving dish.

Repeat to make two pancakes. Serve with your favourite condiment such as brown sauce, Worcester sauce, tonkatsu sauce or mayonnaise and some mustard alongside.

You could top with green laver or bonito flakes.

These are ready fried shallots, quite handy, also good for adding to noodle soups.

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