• Home
• Recipes
• Aromatic pork pancakes

Aromatic pork pancakes

• Chubby Dumpling

Published: February 26, 2026 at 4:11 PM

Save recipe

Makes 25 pancakes

More effort

Prep: 45 mins

Cook: 1 hr and 30 mins

A star rating of 5 out of 5.1 ratingRate

loading...

Buckwheat gives these fragrant pork-filled pancakes a nutty flavour note

High-protein

Print

Ad

Skip to ingredients

Alternatives

Complete the dish

Loading...

Ingredients

Nutrition

Units:

MetricUS

For the filling

• 1 cinnamon stick

• 2 bay leaves

• 1 tbsp Sichuan peppercorns

• 2 star anise

• 3 pork shoulder steaks

  (about 500g total)

• 2 garlic cloves

• 1 thumb-sized piece of ginger

  roughly chopped into large chunks

• 1½ tbsp dark soy sauce

• 1 tbsp light soy sauce

• 4 tsp orange juice

• 4 tbsp honey

• coriander

  thinly sliced spring onions and chopped chillis, to serve

For the pancakes

• 150g buckwheat flour

• ½ tsp baking powder

• 500ml milk

• butter

  for frying

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

• kcal92
• fat4g
• saturates2g
• carbs8g
• sugars4g
• fibre0.3g
• protein5g
• salt0.31g

Ad

Method

• step 1

  For the filling, put the whole spices in a muslin bag (this will allow flavours to infuse while keeping the spices contained so there’s no need to strain them later). Put the pork in a deep pan along with the bag of spices, garlic, ginger and the soy sauces. Pour over just enough warm water to cover the pork. Bring to the boil, then reduce the heat to a simmer and cook for 1 hr 15 mins, or until the pork is tender.

• step 2

  For the pancakes, whisk the flour, baking powder, milk and a pinch of salt together until smooth. Melt a little butter in a frying pan over a medium-high heat, then spoon in a couple of tablespoons of the batter. Cook until you see small bubbles forming on top, then flip the pancake over and cook for a few minutes more until golden and cooked through. Repeat until you have used all the batter, then set the pancakes aside until needed.

• step 3

  Once the pork is cooked, remove from the pan and transfer to a plate. Shred using two forks or finely chop.

• step 4

  Transfer four ladlefuls of the pork cooking liquid (about 300ml) into a small pan over a medium heat. Whisk in the orange juice and honey, bring to the boil and cook until reduced into a thick, glossy and sticky sauce. Remove from the heat.

• step 5

  To assemble, fill each pancake with the shredded pork and drizzle over the sauce. Top with coriander, spring onions and chopped chilli.

Ad

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.1 rating

Ad

Ad

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now

Loading...

Ad

Loading...

Loading...