Aromatic Braised Pork Buckwheat Pancakes

Name: Aromatic Braised Pork Buckwheat Pancakes
Prep time: 45 min
Cook time: 90 min
Total time: 135 min
Yield: 25
Ingredients: 3 pieces pork shoulder steaks; 150 g buckwheat flour; 500 ml milk; 4 tbsp honey; 1 1/2 tbsp dark soy sauce; 1 tbsp light soy sauce; 4 tsp orange juice; 2 clove garlic; 1 thumb-sized piece ginger; 1 tbsp Sichuan peppercorns; 2 pieces star anise; 2 pieces bay leaves; 1 piece cinnamon stick; 1/2 tsp baking powder; 1 tbsp butter for frying; 1 handful fresh coriander; 2 pieces spring onions; 1 piece red chilli

Tender, slow-cooked pork shoulder infused with warm Asian spices and served in wholesome homemade buckwheat pancakes. Drizzled with a glossy honey-orange reduction, these wraps offer a sophisticated blend of savory, sweet, and citrus notes.

Servings25 Portions

Prep Time45 Mins

Cook Time90 Mins

Difficulty

Intermediate

Ingredients

pork shoulder steaks
3 pieces
buckwheat flour
150 g
milk
500 ml
honey
4 tbsp
dark soy sauce
0.5 tbsp
light soy sauce
1 tbsp
orange juice
4 tsp
garlic
2 clove
ginger
1 thumb-sized piece
Sichuan peppercorns
1 tbsp
star anise
2 pieces
bay leaves
2 pieces
cinnamon stick
1 piece
baking powder
0.5 tsp
butter for frying
1 tbsp
fresh coriander
1 handful
spring onions
2 pieces
red chilli
1 piece

Step-by-Step Instructions

Prepare the aromatic braising base: Place the cinnamon stick, bay leaves, Sichuan peppercorns, and star anise in a muslin bag to keep the spices contained. Place the pork shoulder steaks in a deep pan along with the spice bag, garlic, ginger, and both dark and light soy sauces.

Braise the pork: Pour enough warm water into the pan to just cover the pork. Bring to a boil, then immediately reduce the heat to a low simmer. Cover and cook for approximately 1 hour and 15 minutes, or until the pork is tender enough to pull apart easily.

Prepare the pancake batter: While the pork is simmering, whisk the buckwheat flour, baking powder, milk, and a pinch of salt in a medium bowl until the consistency is smooth and lump-free.

Cook the pancakes: Melt a small knob of butter in a non-stick frying pan over medium-high heat. Spoon in about 2 tablespoons of batter per pancake. Cook until small bubbles form on the surface, then flip and cook for another 1-2 minutes until golden. Repeat with the remaining batter and set aside.