Aromatic Pork Pancakes in Buckwheat Batter

• cinnamon stick↗1
• bay leaves↗2
• Sichuan pepper1 tbsp
• star anise2
• pork shoulder steaks↗3

  (about 500 g total)

• garlic cloves↗2
• thumb-sized ginger root1

  coarsely sliced into large pieces

• dark soy sauce↗1½ tbsp
• light soy sauce↗1 tbsp
• orange juice↗4 tsp
• honey↗4 tbsp
• coriander

  thinly sliced green onion and chopped chilies, for serving

• buckwheat flour↗150 g
• baking powder↗½ tsp
• milk↗500 ml
• масло↗

  для смаження

Step-by-step instructions

1. 1

   Place the whole spices in a cheesecloth bag (this will allow the aromas to infuse while keeping the spices contained, so they don’t need to be strained). In a large pot, add the pork shoulder steaks, the spice bag, garlic cloves, ginger, and the soy sauces. Add enough warm water to cover the meat. Bring to a boil, then reduce to a gentle simmer and braise for 1 hour 15 minutes, until the meat is tender.

2. 2

   For the pancakes, whisk together buckwheat flour, baking powder, milk, and a pinch of salt until smooth. Over medium‑high heat, melt a little butter in a skillet, then spoon a few tablespoons of batter onto it. Cook until small bubbles appear on the surface, then flip the pancake and cook a few more minutes until golden. Continue until the batter is used up, setting the finished pancakes aside.

3. 3

   When the pork is done, remove it from the pot and transfer to a plate. Shred the meat with two forks or finely chop.

4. 4

   Pour four portions (about 300 ml) of the pork broth into a small saucepan and place over medium heat. Add orange juice and honey, bring to a boil and simmer until the sauce thickens, becoming glossy and sticky. Remove from heat.

5. 5

   To serve, fill each pancake with shredded pork, drizzle with the sauce, and garnish with fresh cilantro, thinly sliced green onion, and chopped chili.