Chinese savory pork pancakes

Divide each of the filling/batter oil, salt, sugar, soy and any cumin into two equal portions. Mix one portion of each with pork and all the starch; reserve the other portions for batter. Cover the filling and refrigerate for 30 min. Mince garlic and chop scallion.

Mix flour with the optional egg and the separately reserved half of each oil, salt, sugar, soy and optional cumin. Add water gradually for a thick batter that flows slowly and spreads. Water needs differ without egg, so do not force one fixed amount.

Lightly oil the pan, fry garlic briefly and break up the pork. Cook to at least 71°C, transfer to a clean bowl, cool briefly and fold into the batter rather than adding raw meat to a short-cooking pancake.

Lightly oil a nonstick pan and spread a little batter into a thin pancake over low heat, adding scallion. Turn with a wide spatula once the base sets and browns. Work in batches instead of making one thick pancake.

Continue over low heat until no wet raw batter remains and the pancake center reaches 74°C. Brief extra time on each side alone does not prove doneness. Serve on a clean plate and cool slightly.