Versatile & Fragrant! Vegetable and Pork Belly Rice Pancakes with Perilla Leaves
Versatile & Fragrant! Vegetable and Pork Belly Rice Pancakes with Perilla Leaves
How to Make Vegetable and Pork Belly Rice Pancakes Using Leftover Vegetables and Perilla Leaves
Here’s a wonderful way to revive those leftover vegetables from your fridge! Introducing the Vegetable and Pork Belly Rice Pancakes, enhanced with leftover perilla leaves and grilled pork belly for a rich flavor and aroma. By mixing finely chopped vegetables, rice, and eggs, then pan-frying until golden brown, you create a satisfying meal that’s perfect for any time. The fragrant perilla leaves add an extra special touch, making these pancakes truly unique. You can enjoy them with a soy-based dipping sauce or savor their natural taste. Omitting the pork belly makes it a vegetarian dish, and adjusting the rice portion can turn it into a low-carb diet meal. It’s also an excellent recipe for ‘fridge-clearing’ days, so create a delicious meal with this versatile recipe!
Key Ingredients- 2 cups finely chopped vegetables (e.g., onions, bell peppers, carrots, or any available)
- 5 perilla leaves
- 2 strips grilled pork belly (or ham, sausage)
- 1/2 bowl of cooked rice
- 2 eggs
- 1/2 teaspoon salt
- 2 tablespoons cooking oil
Cooking Instructions
Step 1
First, gather your leftover vegetables from the refrigerator. You can use any vegetables you have on hand, such as onions, bell peppers, and carrots. Feel free to choose based on what’s available in your fridge.
Step 2
Finely chop the prepared vegetables as much as possible. This ensures the vegetables blend well with the pancake batter and results in a smoother texture.
Step 3
Finely chop the leftover grilled pork belly and add it to the mixture. If you don’t have pork belly, diced ham or sausage can also add a delicious flavor.
Step 4
In a large bowl, combine the finely chopped vegetables and pork belly (or alternative ingredient). Crack in 2 eggs and add 1/2 teaspoon of salt. Mix everything thoroughly until well combined. Adjust the seasoning to your preference.
Step 5
Add 1/2 bowl of cooked rice to the mixture. Gently mix with a spatula or spoon, being careful not to mash the rice grains. The rice will make the rice pancakes more filling and delicious.
Step 6
Thinly slice the perilla leaves to preserve their fragrant aroma and vibrant color. The perilla leaves will be added on top of the pancake during cooking, rather than mixed directly into the batter.
Step 7
Heat a non-stick pan over medium-low heat and add 2 tablespoons of cooking oil. Ladle the prepared batter onto the pan, spreading it into a round, flat shape. Be careful not to make the pancake too thick.
Step 8
Arrange the thinly sliced perilla leaves attractively on top of the batter. Cook until the bottom side of the pancake is sufficiently golden brown and cooked through, then carefully flip it over. Ensuring the bottom is well-cooked prevents the pancake from breaking when flipped.
Step 9
After flipping, with the side containing the perilla leaves facing upwards, cook for only about 1 minute. This brief cooking time helps to retain the fresh aroma and beautiful green color of the perilla leaves.
