Pork and Spring Cabbage Pancake
[Weight Loss Recipe] 425kcal Pork and Spring Cabbage Pancake: Low Carb, High Protein
Spring cabbage offers a surprising variety of culinary uses. When you lack appetite, it can be transformed into a refreshing salad, a hearty soybean paste soup, or a simple seasoned side dish. Among these, the spring cabbage pancake, a delicacy available only during the spring season, is truly exceptional. The combination of the cabbage’s fresh, slightly bitter notes with savory pork makes it a delightful treat.
Main Ingredients
- 1 head of spring cabbage
- 300g ground pork
- 2 eggs
- 1 red chili pepper
- Olive oil, as needed
Cooking Instructions
Step 1
First, trim the tough base of the spring cabbage. Gently separate the leaves one by one. Soak the leaves in cool water for about 10 minutes to refresh them. Then, rinse thoroughly under running water multiple times to remove any dirt or debris. Carefully inspect the leaves, especially the undersides, for any hidden insect eggs or small pests. Once cleaned, drain the spring cabbage well and chop it into small, bite-sized pieces.
Step 2
In a large bowl, combine the chopped spring cabbage and ground pork. Crack in the 2 eggs to bind the ingredients and help tenderize the pork. Add a pinch of ginger powder and a pinch of black pepper to eliminate any gamey odor from the pork. Season the mixture with 1/2 tablespoon of salt. Gradually add 60g of whole wheat flour, stirring continuously. Add water a little at a time as needed, mixing until you achieve a smooth, well-combined batter. Ensure there are no lumps and all ingredients are evenly distributed.
Step 3
Let’s start by making a batch without the red chili for those who prefer a milder taste. Heat a generous amount of olive oil in a pan over medium-low heat. Spoon portions of the batter into the hot pan, forming pancakes of your desired size. Don’t worry if they aren’t perfectly round; they will turn a beautiful golden brown and release a delicious aroma as they cook. Once one side is golden, flip the pancake and cook the other side until done.
Step 4
Now, let’s add a spicy kick! Finely chop the red chili pepper and mix it into the remaining batter. (I wish I had some Cheongyang chili peppers for an extra spicy flavor!) This version is for those who enjoy a bit of heat, with the red chili pieces adding a delightful punch. Once the chili is incorporated, cook the pancakes in the same manner as before.
Step 5
Heat a frying pan over medium heat and add enough olive oil to coat the bottom. Spoon the prepared spring cabbage batter onto the hot pan. You can make several small, round pancakes or one large one, depending on your preference. Feel free to shape them as you like! Cook until both sides are golden brown and the pancakes are cooked through. Delicious pork and spring cabbage pancakes are ready to be enjoyed!
