Pork Belly Wrap with Scallion Pancake

Remember my last post of Scallion pancake (蔥油餅)? Today’s recipe that I’m sharing with you is the “upgraded” version of it. This pork belly wrap with scallion pancake is great for heavier and heartier breakfast items, lunch, dinner, snacks, or anytime really. It is savory with juicy pork belly inside, plus the added crunch from cucumber and lettuce, paired with sweet-tangy sauce, wrapped with flaky scallion pancake. You can imagine how delicious it will be, right?

In fact, this pork belly wrap with scallion pancake is just one variation. You can easily swap the pork belly with shredded chicken, tuna or you-name-it or eliminate it altogether if you are vegetarian, and add more veggies options such as tomatoes, carrots, celery and so on. In fact, making this wrap can be one great bonding time with your kids – you can let them assemble their own wraps during mealtime. Anyhow, let’s get cooking, shall we?

Tools I used:

• Nonstick griddle – Easy to clean, heat-up evenly, can cook a big batch, and, the best part, it is non-stick. This skillet is great for making a small portion of fried rice, sunny-side-up egg, burger/hotdog, or hash brown and so on.

Tip: You can “customize” your own wraps and be creative with the toppings. Some toppings ideas that go well for this are tomatoes, corns, beans, tuna, shredded chicken, carrot sticks, celery and so on – you got the idea.

Ingredient:

• 8 pork belly strips (or 8 bacon strips) – cut into halves
• ½ medium-sized cucumber – sliced into matchsticks
• ½ iceberg lettuce – separated each leaves
• 4 eggs
• 4 thin scallion pancakes
• 2 unsalted butter (room temperature)
• Salt and pepper

Sauce:

• 2 tablespoons ketchup
• 2 tablespoons mayonnaise

Direction:

• Lightly season pork belly strips with salt and pepper.
• Pre-heat butter on a griddle under low-medium heat. Once heated, place some seasoned pork belly strips on the griddle, cook for about 2-3 minutes on each side or, depending on how thick it is, until they are thoroughly cooked. Set aside.
• Then, place the scallion pancakes one by one on the griddle. You can also cook each scallion pancake on the skillet.
• Crack an egg on each scallion pancake and beat gently – make sure the yolk and egg white are somewhat mixed. Then, flip it so that the egg gets direct heat. Cook for about 1-2 minutes. Note: if you are using frozen scallion pancakes, make sure to heat the pancake nicely first before adding the egg.
• Turn off the heat and set all the scallion pancakes with egg aside.  
• In a small bowl, mix ketchup and mayonnaise. Then, spread onto the egg-side of the scallion pancakes.
• Afterwards, place one or two iceberg lettuce’s leaves on top of it. Follow with some pork belly strips and cucumbers. Repeat the steps for all 4 of the scallion pancakes.
• Enjoy while it’s still warm!