Spring Pancake Roll with Braised Pork Knuckle
There's a popular saying around here: a flatbread can hold anything—meaning you can put just about anything inside and it'll taste good. The same goes for spring pancakes, which are traditionally rolled around roast duck. Swap the duck for pork hock, wrap it up in a spring pancake, and it's just as delicious. A small amount of carrot is added for extra nutrition. Shredded potato, green pepper, or anything else you like can also be added to taste.
Ingredients
flour
400 g
braised pork knuckle
400 g
carrot
to taste
Instructions
1
Step 1
Add a pinch of salt to the flour, then add warm water and stir until the mixture forms flaky curds, then knead into a dough and let it rest for 20 minutes.
2
Step 2
Divide the dough into portions of moderate size.
3
Step 3
Take two dough portions, roll them out into round dough sheets about 1 cm thick.
4
Step 4
Brush a pinch of oil on both dough sheets.
5
Step 5
Stack the two dough sheets with the oiled sides facing each other.
6
Step 6
Roll the stacked dough out thinner to form raw spring pancakes.
7
Step 7
Place the raw spring pancakes into the inner pot of a rice cooker, cover the lid, turn on the appliance, and select the reheat setting.
8
Step 8
Flip the pancakes at appropriate intervals until they are fully cooked, then remove from the rice cooker and separate the two stacked pancakes for later use.
9
Step 9
Wash the carrot and cut it into thin strips.
10
Step 10
Blanch the carrot strips in boiling water, then remove and drain off excess water.
11
Step 11
Cut the braised pork knuckle into slices. The thickness is up to personal preference; we prefer thick slices as we enjoy hearty meat portions.
12
Step 12
Take one spring pancake, add the carrot strips.
13
Step 13
Add the sliced pork knuckle, then roll the pancake up tightly.
14
Step 14
Serve immediately.
