Taiwanese🐟 Seafood

Taiwanese-Style Pork & Cabbage Egg Wrap

Name: Taiwanese-Style Pork & Cabbage Egg Wrap
Total time: 10 min
Yield: 1 servings
Cuisine: Taiwanese
Ingredients: 100 g Pork Shoulder; 120 g Cabbage; 2 Egg; to taste Salt & Black Pepper; to taste Sweet Chili Sauce; to taste Mayonnaise; to taste Peanut Powder; to taste Cilantro; ~1 tbsp Cooking oil

⏱ 10 min🍽 Serves 1

A Japanese-style egg pancake gets a Taiwanese twist: crisp cabbage and pork wrapped in a soft egg sheet, topped with chili sauce, mayo, peanut powder, and cilantro for a night-market-style dish. Since no flour is used, it's lighter and great for low-carb eating.

Low-carb

Adapted from a video by MASAの料理ABC

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Ingredients

Pork Shoulder100 g
Cabbage120 g
Egg2
Salt & Black Pepperto taste
Sweet Chili Sauceto taste
Mayonnaiseto taste
Peanut Powderto taste
Cilantroto taste
Cooking oilUsed for cooking the pork and the egg wrap~1 tbspest.

Steps

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1
Roughly chop the cabbage into large pieces, keeping some texture rather than slicing it too finely.
2
Prepare cilantro as a topping (green onion can substitute if unavailable), and cut the pork into bite-sized pieces.
3
Heat the pan and spread the pork evenly, frying until browned, then flip and season lightly with salt and black pepper.
4
Add the cabbage and stir-fry briefly, being careful not to overcook it so it keeps its crunch. Season again with salt and pepper, then remove the filling and wipe the pan clean.
5
Beat the eggs, add a little oil to the pan, and pour in the egg over low heat, tilting the pan while pouring so the egg spreads evenly.
6
Once the egg is just half-set, turn off the heat, place the cooked pork and cabbage filling in the center, then turn the heat back on.
7
When the egg is warm enough to move easily, fold both sides over the filling to wrap it, then slide it onto a plate and flip it over to plate.
8
Drizzle sweet chili sauce over the top in place of the usual tonkatsu sauce for a more Taiwanese flavor.
9
Cover the mayonnaise bottle tip with plastic wrap and poke small holes with a toothpick to control the flow and avoid squeezing out too much at once.
10
Finish by sprinkling peanut powder and cilantro on top, and the Taiwan-style tonpeiyaki is ready to serve.

Taiwanese-Style Pork & Cabbage Egg Wrap

Ingredients

Steps

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