Spicy Pork Belly Pancake Wrap

A crispy scallion pancake wrapped around savory, cumin-spiced pork belly stir-fried with vibrant bell peppers and chilies.

Ingredients

• 200 g pork belly
• 1 scallion flatbread
• 1 egg
• 1 green bell pepper
• 1 red bell pepper
• 2 cloves garlic
• 3 birds eye chilies
• 1 tbsp cooking wine
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1/2 tsp chili powder
• 1/2 tsp cumin powder
• to taste salt
• to taste chicken bouillon
• 2 tbsp cooking oil

Instructions

1. 1Slice the pork belly

   

   Place the pork belly on a cutting board and slice it into very thin, uniform pieces. Thinly slicing the meat ensures it will cook quickly and evenly during the stir-frying process.

   Tip: Chilling the pork belly in the freezer for about 15-20 minutes before slicing can make it firmer and easier to cut into thin strips.
2. 2Sauté aromatics and pork

   

   Heat a small amount of oil in a pan over medium heat. Add the minced garlic and sliced birds eye chilies, sautéing until they become fragrant. Add the pork belly strips to the pan and stir-fry until the meat begins to change color and cook through.

   Tip: Keep the pan moving to prevent the garlic from burning, which can turn bitter.
3. 3Add the bell peppers

   

   Once the sliced pork belly is partially cooked and the garlic and chilies have released their aroma, it is time to add the vegetables. Pour the chopped green and red bell peppers into the hot pan. Toss the ingredients together so the peppers can begin to soften slightly while keeping a pleasant crunch.

   Tip: Keep the heat medium-high during this stage to stir-fry the peppers quickly without making them mushy.
4. 4Season the stir-fry

   

   Add a splash of cooking wine to deglaze the pan, followed by a spoonful of light soy sauce and a spoonful of oyster sauce. Sprinkle in a pinch of salt, chicken bouillon, chili powder, and cumin powder. Stir vigorously so the dark savory sauces and robust spices coat the sizzling pork and peppers evenly.

   Tip: The combination of chili and cumin powder gives this dish its signature bold, aromatic flavor profile—dont skip them!
5. 5Remove from heat

   

   The stir-fry is now finished. Remove the pan from the heat immediately to preserve the vibrant color and crisp texture of the bell peppers.

   Tip: Use high heat for a short time to keep the bell peppers crisp and vibrant.
6. 6Pan-fry the flatbread

   

   While the spicy pork mixture rests, heat a dark skillet with a bit of oil. Place a scallion flatbread into the pan and fry until the bottom becomes perfectly golden brown and crispy. Crack an egg over the surface and cook it until set, creating a rich and savory layer on the flatbread.

   Tip: Press down gently on the flatbread with a spatula while it fries to ensure it browns evenly and gets maximum crispiness.
7. 7Assemble the wrap

   

   Once the flatbread is golden and the egg is cooked through, transfer it to a plate. Use tongs to pile the spicy stir-fried pork and pepper mixture into the center of the flatbread.

   Tip: Ensure the egg is fully cooked on the flatbread before adding the filling to keep the base stable.
8. 8Roll and serve

   

   Carefully fold the sides of the flatbread inward and roll it up tightly to enclose the pork and pepper filling, creating a cylindrical wrap. Serve warm and enjoy immediately.

   Tip: Roll the wrap tightly to ensure the filling stays secure while eating.

Storage Instructions

Burn It Off

Frequently Asked Questions