Step 1

For the pancake dough: Combine the flour, water, sesame oil and 1/2 teaspoon salt in a mixing bowl and mix with a rubber spatula until a soft and sticky dough forms. Turn out onto a lightly floured surface and knead for 2 to 3 minutes, or until the dough is smooth and elastic but still sticky. Wrap in plastic and let rest at room temperature for at least 30 minutes.

Step 2

While the dough rests, prepare the Pork Belly (recipe follows) and Chili Vinegar (recipe follows).

Step 3

When the dough has rested, divide into quarters. Place one piece on a lightly floured surface and keep the rest covered with plastic. Roll out until you have a paper-thin 10- to 12-inch circle. Allowing the dough to stick a little to the surface while you roll helps to stretch the dough as thin as possible. This part is a little tricky since the dough is soft and sticky but be patient and don’t use too much flour. Repeat with the rest of the dough.

Step 4

To assemble: Heat a 12-inch nonstick skillet over medium-high heat. Drizzle about 1 teaspoon of oil, swirl it around to coat, and allow to get hot and shimmery. Gently lay the pancake in the oil. Crack an egg directly onto the pancake. Use the back of a spoon to gently break the yolk, very gently scramble, and then spread it all over the pancake. Sprinkle on a handful of scallions and a handful of the pork belly. Season with salt and black pepper and then press down slightly so the scallions and pork belly stick to the egg. Continue to cook until the egg is mostly set and the underside of the pancake has golden brown spots. Using a spatula, carefully flip and cook, egg side down, for about 30 seconds, or until the egg is completely set and has some brown spots. The pork will also render out some fat and get sizzly. Flip the pancake back over and allow the pancake to get nice and crisp, 30 seconds. Slide the pancake onto a cutting board. Squeeze some mayonnaise on top and a drizzle of sambal, if using. Roll up and slice in half. Repeat to make 3 more pancakes. Serve with Chili Vinegar (see recipe below) for dipping.

Step 5

*Alternatively, this recipe can be made with 16 slices of roughly chopped, cooked, thick-cut bacon by eliminating the braise in the pressure cooker. Simply cook the bacon to desired doneness and skip to the step of applying the bacon onto the egg as it cooks in the pan on the pancake. To serve, drizzle with hoisin sauce, mayo and sambal. Serve with the chili vinegar for dipping.

Step 6

Sprinkle the pork belly on all sides with black pepper.

Step 7

Into the insert-pot of a pressure cooker add the soy sauce, vinegar, water and hoisin sauce and whisk to combine. Place the pork belly in the pot, skin side up (it should be mostly submerged but if the skin peeks out a little it’s fine). Add the ginger, garlic and chili pepper, if using. Seal with the lid, bring to HIGH pressure and cook for 30 minutes. Carefully release the pressure, away from your face, allowing all the steam to dissipate before opening the lid. Using tongs, remove the belly to a cooling rack set over a sheet pan to both cool slightly and drain of excess braising liquid. Alternatively, the pork belly can be braised in a Dutch oven at 350 degrees F for about 2 hours, covered. Discard the braising liquid. Roughly chop the pork belly into bite-size pieces.

Step 8

Heat the oil in a large non-stick pan over medium-high heat. Add the chopped pork to the pan and fry for 4 to 6 minutes, stirring occasionally, until crispy. Set aside.

Step 9

Alternatively, the pork belly can be braised in a Dutch oven at 350 degrees F for about 2 hours, covered. Discard the braising liquid. Roughly chop the pork belly into bite-size pieces.

Step 10

Combine all the ingredients into a small mixing bowl. Store in the refrigerator until ready to serve.