The best delicious Garlicky Pork-and-asparagus Pancakes recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Garlicky Pork-and-asparagus Pancakes recipe today!
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1/3 c Sifted all-purpose flour
4 ts Sugar
1/4 ts Salt
1/4 ts Pepper
5 lg Eggs; beaten until frothy
1/2 lb Ground pork shoulder
6 md Scallions; trimmed
– sliced thin
– (include some green tops)
3 lg Garlic cloves
– peeled and minced
2 ts Oriental sesame oil
1/2 lb Tender young asparagus
-trimmed of coarse stem ends
– peeled and cut into
– moderately fine julienne
2 tb Vegetable oil
DIPPING SAUCE
1 1″ cube ginger
– peeled and minced
1/3 c Soy sauce
1 tb Cider vinegar
1 tb Mirin (sweet rice wine)
1 ts Hot sesame oil
SIFT THE FLOUR, SALT, PEPPER and 2 teaspoons of the sugar into a large
bowl. Make a well in the center and pour the eggs into it. Stir just
enough to combine the ingredients. In a medium skillet set over
moderate heat, stir-fry the pork, scallions, and two-thirds of the
garlic in the sesame oil for 8-to-10 minutes, until the pork is no
longer pink; do not brown the meat. Add the asparagus, toss for
1-or-2 minutes over moderate heat, then allow the mixture to cool to
room temperature. In a separate bowl, combine the remaining
ingredients, except the vegetable oil, to make a dipping sauce. When
the pork mixture is cool, stir it into the reserved batter. Heat the
vegetable oil in a large skillet over moderately high heat until
ripples show on the skillet bottom. Half fill a 1/4-cup measuring cup
with the batter and drop the batter into the hot oil, evening up the
ragged edges of the pancake. Add 3 more pancakes to the skillet,
smoothing the edges as before, and brown them for 1-to-1 1/2 minutes
per side. Drain them on paper towels, then keep them warm on an
uncovered platter in a 250F oven. Fry the rest of the pancakes,
adding more vegetable oil to the skillet if needed. Serve the
pancakes hot with the dipping sauce.
JEAN ANDERSON
PRODIGY GUEST CHEFS COOKBOOK
Yields
4 servings
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