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.

Nutrition (per serving)

Ingredients

• 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

Steps

1. Prepare pork belly by scoring the skin in a crosshatch pattern. Season generously with salt and white pepper.
2. 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.
3. While pork roasts, prepare crêpe batter by whisking together buckwheat flour, eggs, milk, and water until smooth. Let rest 15 minutes.
4. 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.
5. 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.
6. Blanch Chinese broccoli in boiling salted water for 2-3 minutes until tender-crisp. Drain well.
7. 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.
8. Once pork belly is cooked, allow to rest 5 minutes, then slice into bite-sized pieces.
9. Arrange crêpe on plate. Layer pork belly, Chinese broccoli, and spinach in the center. Top generously with caramelized onions.
10. Mix soy sauce and oyster sauce together. Drizzle over the crêpe and sprinkle white sesame seeds on top.

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