Braised Pork Mince and Cōng Yóu Bǐng Inspired Pancakes

Once the pork mince has browned, add the garlic and ginger puree. Fry until fragrant, 1-2 mins. 

When fragrant, add the soy, chicken stock paste, hoisin sauce, sugar and water for the sauce (see pantry for both amounts). 

Bring to a boil, then lower the heat to a very gentle simmer and leave to braise until thickened and tender, 15-20 mins. 

While the pork is braising, unroll the puff pastry onto a clean, lightly floured surface.

Remove the paper and evenly sprinkle over most of the spring onion over the pastry. Set aside a small amount of the spring onion to use as a garnish.

Season the pastry with salt and pepper and tightly roll it back up. Cut it lengthways into 4 equal sized rolls.

Stand a pastry roll up onto one of the cut sides. Using the palm of your hand, press it down to make a flat, swirly disc. Sprinkle over a little flour. 

Using a rolling pin, roll the dough into an even circle, approximately 10-15cm in diameter. 

Repeat with the remaining pastry rolls. 

Heat a large frying pan on medium heat (no oil). Let it heat for 1-2 mins.

Once hot, lay the first pancake into the pan and cook until golden brown, 2-3 mins. 

Flip the pancakes over and cook until golden and cooked through, 2-3 mins more. The pancakes will puff up slightly. TIP: Watch it like a hawk so it doesn't burn and turn down the heat or keep flipping if needed.  

Transfer to a clean board or plate. Leave to cool slightly. Repeat with the remaining pastry discs. 

Meanwhile, when the pork has 5-7 mins remaining, add the cabbage and cook until tender. 

Taste and season with salt and pepper if you feel it needs it. Add a splash of water if it looks a little thick.