Pork Chop and Egg Scallion Pancake Wrap

Elevate your breakfast with this crispy scallion pancake wrap. Packed with a savory, pan-fried pork chop, a jammy-yolk egg, and fresh cucumber, it is the ultimate handheld meal.

Ingredients

• 500g lean pork loin
• 2 sprigs scallion
• 1 piece ginger
• 1 tbsp cooking wine
• 1 tsp dark soy sauce
• 1 tbsp light soy sauce
• 0.5 tsp salt
• 0.5 tsp chicken bouillon
• 0.25 tsp white pepper powder
• 0.25 tsp black pepper
• 2 tbsp cooking oil
• 4 pieces frozen scallion pancakes
• 4 eggs
• 1 cucumber
• to taste ketchup

Instructions

1. 1Slice the pork

   

   After removing the fat, slice the lean pork into thick pieces, approximately one centimeter in thickness. Ensure the slices are uniform for even cooking.

   Tip: Keep the knife sharp to make clean cuts through the raw meat.
2. 2Tenderize the meat

   

   Use a meat tenderizer mallet to pound the sliced pork pieces until they are thinner. This helps the marinade penetrate the meat and ensures a tender texture after frying.

   Tip: Cover the pork with plastic wrap before pounding to prevent meat fibers from sticking to the mallet.
3. 3Marinate the pork

   

   Place the pork in a bowl and add scallion, ginger, cooking wine, dark soy sauce, light soy sauce, salt, chicken bouillon, white pepper, and black pepper. Mix everything thoroughly by hand to combine the seasonings.

   Tip: Wear disposable gloves when mixing to keep the process clean and avoid direct contact with raw meat.
4. 4Seal with oil

   

   After marinating the pork for at least half an hour, pour a layer of cooking oil over the meat. This seals the surface and locks in the moisture.

   Tip: A light coating of oil prevents the meat from drying out during the freezing or marinating process.
5. 5Portion and freeze

   

   Wrap the marinated pork chops individually in plastic wrap. Once wrapped, place them into the freezer for long-term storage.

   Tip: Label the packages with the date to keep track of freshness in your freezer.
6. 6Pan-fry the pork

   

   Take a portion of the marinated pork out of the freezer, thaw if necessary, and pan-fry it in a flat metal pan. Cook until both sides are browned and the meat is fully cooked through.

   Tip: If the edges brown quickly, reduce the heat to ensure the inside cooks properly without burning.
7. 7Assemble the meat wrap

   

   Place a freshly pan-fried pork chop onto the center of a flat, cooked scallion pancake. Ensure the pork chop is laid out flat on the pancake to make rolling easier.

   Tip: If your scallion pancake is too stiff, warm it up for a few seconds in the pan before assembly to make it pliable.
8. 8Add fillings and sauce

   

   Layer fresh cucumber sticks and a fried egg over the pork chop. Finish by drizzling a generous amount of ketchup over the ingredients to add tanginess.

   Tip: You can substitute ketchup with hoisin sauce or sweet bean sauce for a more traditional savory profile.
9. 9Roll into a wrap

   

   Carefully roll the scallion pancake tightly around the fillings. Ensure the ends are tucked in securely to hold the pork, egg, and cucumber in place for a convenient breakfast.

   Tip: Wrapping the finished roll in parchment paper or foil will help keep it together and make it easier to eat on the go.

Make Ahead & Storage

Burn It Off

Frequently Asked Questions