Teriyaki Pork Scallion Pancake Sandwich with Tartar Sauce
A creative Taiwanese-Japanese fusion breakfast using scallion pancake in place of bread, filled with pan-seared teriyaki pork and homemade tartar sauce for a crispy-outside, tender-inside bite.
Thinly sliced porkCut into bite-sized pieces~300 gest.
SaltFor seasoning~¼ tspest.
PepperFor seasoning~¼ tspest.
FlourFor dredging, helps sauce cling to the meat~2 tbspest.
Cooking sake~2 tbspest.
Mirin~2 tbspest.
Sugar~1 tbspest.
Soy sauce~3 tbspest.
Boiled eggMashed for tartar sauce~2est.
MayonnaiseBase for tartar sauce~¼ cupsest.
Black pepperExtra for a punchier flavor~¼ tspest.
Scallion pancakeUsed as the sandwich bun~2est.
Lettuce~2 cupsest.
Cooking oilFor pan-frying the scallion pancake~2 tbspest.
Steps
1
Cut the thin pork slices into bite-sized pieces, lightly season with salt and pepper, then dredge in flour so the sauce will cling better later.
2
Pan-fry the pork until both sides are golden and fragrant; since the slices are thin, they cook through quickly.
3
Mix sake, mirin, sugar, and soy sauce to make the teriyaki sauce, pour it into the pan and quickly toss with the pork until the glaze thickens and coats every piece evenly.
4
Mash the boiled egg, mix in mayonnaise, and season with extra black pepper to quickly make the tartar sauce.
5
Heat a little oil in a pan over medium heat and fry the scallion pancake on both sides until golden and crispy.
6
Cut the fried scallion pancake in half, layer with lettuce, a generous amount of tartar sauce, and top with the teriyaki pork to assemble the sandwich before serving.
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