Ingredients
500 g (about 1 lb) all-purpose flour, 200 g (about 7 oz) pork belly, 150 g (about 5 oz) preserved Chinese toon sprouts.
Seasonings
Peanut oil, as needed.
Instructions
1. Cut the pork belly into soybean-sized cubes, then soak the preserved Chinese toon sprouts in water, wash them clean, and finely chop them. Place the chopped toon and pork cubes in a bowl, add peanut oil, and mix well to form the filling.
2. Add 250 ml (about 1 cup) of water to the flour and knead into a smooth, elastic dough. Roll it into a long log, then divide into pieces weighing 45 g (about 1.6 oz) each. Roll each piece into a round wrapper about 15 cm (6 inches) in diameter. Place one portion of filling in the center, pinch the edges tightly to seal, and gently press into a round patty to form the pancake base.
3. Place a flat pan on the stove, add oil and heat, then put in the pancake to dry-fry, cook one side then flip to cook the other side, when both sides are golden brown and the pancake is cooked through, remove from the pan and serve. This pancake is golden and crispy, with a fresh and delicious aroma, containing both animal and plant proteins along with carbohydrates, as well as various vitamins and minerals.