Pulled Pork Series: Pork & Scallion Hoecake

Recipe One in the pulled pork series. It serves the sweet barbeque pork on a wonderful scallion-hoecake and is topped with a wasabi coleslaw. The corn in the cake enhances the sweet meat and the sweet barbeque sauce mellows the wasabi heat for a delicious blend of goodness.

Make a batch of sweet barbecue pulled pork. See Tuesday’s post.

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Make the wasabi coleslaw: Empty a 10-ounce bag of ready-made coleslaw into a large bowl. In a small bowl mix 1 teaspoon soy sauce, 1 teaspoon wasabi paste (add more or less according to your heat tolerance), 3 tablespoons rice vinegar, 1 teaspoon sage honey, and 1/4 teaspoon sesame oil. Mix well. Refrigerate until ready to use.

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In a medium bowl, whisk 1 cup flour, 2/3 cups cornmeal, 2 tablespoons sugar, 1/2 teaspoon salt, 1/4 teaspoon baking powder, and 1/4 cup sliced scallions.

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In another medium bowl, whisk 1 egg, 1 egg white, and 1 1/4 cups milk until combined.

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Pour the egg mixture into the cornmeal mixture and mix just to incorporate, then stir in 1/4 cup melted butter.

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On a preheated griddle sprayed with cooking oil ladle batter onto griddle using 1/3 cup batter for each pancake; cook until bubbles form on tops, then turn to brown other sides.

Plating: Place a scallion hoecake on a serving plate. Spoon some pulled smoked pork on top of the cake. Top with a wasabi coleslaw. Garnish with sliced scallions and serve.

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Beautiful and tasty! These flavors complement one another so well it just might become your favorite way to serve pulled pork. Let me know what you think by using the comments section below. I love hearing your thoughts. – Ella 💙

Hoecake

  • Servings: 8 pancakes
  • Difficulty: easy
  • Print

Ingredients


• 1 cup all-purpose flour
• 2/3 cup coarse-grind cornmeal
• 2 tablespoons sugar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon baking powder
• 1/4 cup scallions, sliced
• 1 large egg
• 1 large egg white
• 1 1/4 cups milk
• 1/4 cup unsalted butter, melted

Directions

  1. Preheat a griddle.
  2. Whisk flour, cornmeal, sugar, kosher salt, baking powder, and scallions in a medium bowl.
  3. Whisk egg, egg white, and milk in another medium bowl to combine.
  4. Mix egg mixture into cornmeal mixture just to incorporate, then stir in melted butter.
  5. Spray a griddle with cooking spray. Ladle batter onto hot griddle using 1/3 cup batter for each pancake; cook until bubbles form on tops, then turn to brown other sides.

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