Crispy Pork and Radish Pancakes (แป้งทอดไส้หมูและหัวไชเท้า)

1.Prepare the dough. Combine the flour, warm water, rice bran oil, and salt. Knead until smooth. Cover with plastic wrap and leave to rest for 20 minutes.

2.Prepare the filling. Cut the pork belly into small pieces and marinate with the Shaoxing wine and light soy sauce for about 10 minutes. Rinse the dried shrimp briefly under clean water to remove excess salt, then soak until softened and drain well. Cut the Chinese chives into approximately 1 cm pieces.

3.Heat the rice bran oil in a frying pan. Add the dried shrimp and stir-fry until fragrant. Add the pork belly and cook until it begins to brown, then add the garlic and stir-fry until fragrant. Add the daikon radish and season with the sugar, white pepper, and salt. Cook for 5–7 minutes, or until the radish is tender and most of the excess moisture has evaporated. Add the Chinese chives and stir-fry briefly until just wilted. Remove from the heat, spread the filling out on a tray, and allow to cool completely.

4.Divide the dough into 8 equal portions, about 40 g each. Roll each portion into a round. Place approximately 35 g of filling in the centre, gather the edges around the filling, and seal well. Repeat with the remaining dough and filling.

5.Prepare the dipping sauce. Combine the Chinkiang vinegar, light soy sauce, sweet dark soy sauce, and sugar, stirring until the sugar dissolves. Add the julienned ginger and sliced chilli.

6.Heat a thin layer of rice bran oil in a frying pan over low heat. Add the filled pancakes and gently press them down so the surface makes even contact with the pan. Pan-fry for 1–2 minutes on each side, or until crisp and golden brown. Serve hot with the ginger dipping sauce.