Asian: Garlicky Pork Pancakes by Recipe Cottage

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	Garlicky Pork Pancakes

		Garlicky Pork and Asparagus Pancakes Yield: 4 Servings 1/3 c sifted all-purpose flour 4 ts sugar 1/4 ts salt 1/4 ts pepper 5 lg eggs, beaten until frothy 1/2 lb ground pork shoulder 6 md scallions, trimmed, sliced thin (include some green tops) 3 lg garlic cloves, peeled and minced 2 ts Oriental sesame oil 1/2 lb tender asparagus trimmed, and cut into moderately fine julienne 2 tb vegetable oil 1" cube ginger peeled and minced 1/3 c soy sauce 1 tb cider vinegar 1 tb mirin (sweet rice wine) 1 ts hot sesame oil Sift the flour, salt, pepper and 2 teaspoons of the sugar into a large bowl. Make a well in the center and pour the eggs into it. Stir just enough to combine the ingredients. In a medium skillet set over moderate heat, stir-fry the pork, scallions, and two-thirds of the garlic in the sesame oil for 8-to-10 minutes, until the pork is no longer pink, do not brown the meat. Add the asparagus, toss for 1-or-2 minutes over moderate heat, then allow the mixture to cool to room temperature. In a separate bowl, combine the remaining ingredients, except the vegetable oil, to make a dipping sauce. When the pork mixture is cool, stir it into the reserved batter. Heat the vegetable oil in a large skillet over moderately high heat until ripples show on the skillet bottom. Half fill a 1/4-cup measuring cup with the batter and drop the batter into the hot oil, evening up the ragged edges of the pancake. Add 3 more pancakes to the skillet, smoothing the edges as before, and brown them for 1 to 1-1/2 minutes per side. Drain them on paper towels, then keep them warm on an uncovered platter in a 250 degree F. oven. Fry the rest of the pancakes, adding more vegetable oil to the skillet if needed. Serve the pancakes hot with the dipping sauce.