Braised Pork Mince and Cōng Yóu Bǐng Inspired Spring Onion Pastry Pancakes

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

Once 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, make the scallion pancake inspired pastries!

Unroll the puff pastry onto a clean, lightly floured surface. Remove the paper. Evenly sprinkle over most of the spring onion (reserving some aside for later as a garnish!).

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

Stand a piece 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. 

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. 

Meanwhile, when the pork has 5 mins remaining, add the cabbage a cook until tender, 5-7 mins. Taste and season with salt and pepper if you feel it needs it. Add a splash of water if it looks a little thick.