Ingredients

Method

for marinating
• 6 spring onions, thinly sliced and soaked in ice-cold water, for serving
• thick chilli paste, for serving
For the pancakes
• 140 g cake flour
• 2 free-range eggs
• ½ cup milk
• 2 T sunflower oil
For the sticky soy ribs
• 4 cloves garlic
• 1 x 5 cm piece ginger, peeled
• ½ cup sweet soy sauce
• 1 t five-spice powder
• 4 x streaky pork ribs or rashers
• 1 T olive oil

Method

Ingredients

To make the pancakes:

Place the flour in a mixing bowl and make a well. Add the eggs and incorporate with the milk until a thick batter forms.

Place a small, nonstick pan over a medium-to-high heat and rub the pan with the oil until coated.

Once hot, use a ladle to drizzle the pancake batter, in batches, into the pan, leaving holes to create a lacy effect.

Cook until bubbles start to form, then flip and cook until golden brown. Repeat until the batter is finished.

To make the sticky soy ribs:

Preheat the oven to 180°C. Using a pestle and mortar, smash the garlic and ginger to form a paste.

Transfer to a mixing bowl and combine with the sweet soy sauce and five-spice powder. Toss the pork ribs or rashers in the sauce and leave to marinate for 30 minutes.

Heat the olive oil in a nonstick pan over a high heat. Add the ribs or rashers then sear on each side.

Transfer to an ovenroasting dish, with the remaining marinade, bake for 10 to 15 minutes, or until sticky.

To serve:

Place the sticky soy ribs inside the lace pancakes. Serve alongside the thinly sliced spring onion, with a dollop of thick chilli paste for extra bite. Serve immediately.

Per serving: 2080kJ, 35.1g protein, 21g fat, 41.8g carbs