Griddled Scallion Pancake with Brown Sugar Soy-Braised Pork and Poached Eggs

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Crisp scallion pancakes topped with sweet-savory braised pork, perfectly poached eggs, and a tangy chili-hollandaise sauce for a balanced brunch experience. This taiwanese-inspired brunch ready in about 105 minutes pairs all-purpose flour, water, medium, finely chopped green onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 750 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.1 (10 ratings) Prep: 45 min Cook: 60 min Serves 2 Taiwanese cuisine 750 cal/serving
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Ingredients

Instructions

  1. Step 1: Make scallion pancakes: In a bowl, combine 1 cup all-purpose flour, 1/2 cup water, 2 medium green onions (finely chopped), and 1/4 teaspoon salt until a dough forms. Knead 2 minutes, rest 15 minutes. Divide into 4 portions, roll each into 6-inch circles. Heat 2 tablespoons vegetable oil in a skillet over medium heat. Cook pancakes 2 minutes per side until golden and crisp.
  2. Step 2: Prepare braised pork: In a saucepan, combine 1 pound pork belly (cubed), 2 tablespoons brown sugar, 2 tablespoons soy sauce, 1 tablespoon rice wine, 1 tablespoon minced ginger, 2 cloves garlic (minced), and 1/4 cup water. Simmer 30 minutes until pork is tender and sauce thickens.
  3. Step 3: Poach eggs: Bring 2 cups water with 1 tablespoon white vinegar to a gentle simmer. Crack each of 2 large eggs into a small bowl, slide into water, and cook 3 minutes until set. Remove with slotted spoon.
  4. Step 4: Make chili-hollandaise: Whisk 2 egg yolks, 1 tablespoon lemon juice, and 1/2 teaspoon chili crisp. Slowly whisk in 1/4 cup neutral oil until thickened and emulsified.

Frequently asked questions

How long does Griddled Scallion Pancake with Brown Sugar Soy-Braised Pork and Poached Eggs take to make?

Total time is about 105 minutes (45 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Griddled Scallion Pancake with Brown Sugar Soy-Braised Pork and Poached Eggs?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.

Can I substitute ingredients in Griddled Scallion Pancake with Brown Sugar Soy-Braised Pork and Poached Eggs?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Griddled Scallion Pancake with Brown Sugar Soy-Braised Pork and Poached Eggs for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Griddled Scallion Pancake with Brown Sugar Soy-Braised Pork and Poached Eggs?

Taiwanese brunch like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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