Pork Belly Spring Vegetable Crêpe with Caramelized Onions豬五花春菜可麗餅配焦香洋蔥
A French-Hong Kong fusion dish featuring delicate buckwheat crêpes filled with crispy-skinned pork belly, tender spring vegetables, and topped with sweet caramelized onions. The combination brings together French technique with Cantonese flavors.
01Ingredients
- 500g Pork belly with skin
- 200g Chinese broccoli (gai lan)
- 100g Baby spinach
- 300g Yellow onions
- 100g Buckwheat flour
- 150ml Whole milk
- 150ml Water
- 2 whole Eggs
- 30g Butter
- 30ml Vegetable oil
- 30ml Soy sauce
- 15ml Oyster sauce
- 10g White sesame seeds
- 5g Salt
- 2g White pepper
Nutrition (per serving)628kcal
- Protein28.5g
- Carbs22.8g
- Fat48.2g
Fiber 3.1 gSodium 892 mg
02Steps
- Prepare pork belly by scoring the skin in a crosshatch pattern. Season generously with salt and white pepper.
- Roast pork belly in a preheated 180°C oven, skin-side up, for 35-40 minutes until skin is crispy and meat is cooked through.
- While pork roasts, prepare crêpe batter by whisking together buckwheat flour, eggs, milk, and water until smooth. Let rest 15 minutes.
- Slice onions thinly. Heat vegetable oil in a pan over medium heat and cook onions slowly, stirring occasionally, until deeply golden and caramelized, about 20-25 minutes.
- Heat a non-stick crêpe pan or skillet over medium-high heat and lightly butter it. Pour in batter and swirl to coat pan evenly. Cook for 1-2 minutes per side until light golden.
- Blanch Chinese broccoli in boiling salted water for 2-3 minutes until tender-crisp. Drain well.
- Lightly sauté baby spinach in a small pan with a touch of oil for 1-2 minutes until wilted. Season with salt and white pepper.
- Once pork belly is cooked, allow to rest 5 minutes, then slice into bite-sized pieces.
- Arrange crêpe on plate. Layer pork belly, Chinese broccoli, and spinach in the center. Top generously with caramelized onions.
- Mix soy sauce and oyster sauce together. Drizzle over the crêpe and sprinkle white sesame seeds on top.
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