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nepali

Buckwheat Pancake with Spiced Pork and Cucumber Salad

This dish pairs buckwheat flour with ground pork, cucumber, sliced and onion, finely chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

300 kcal 2000 kcal
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Estimated macros per portion

43 g Protein
64 g Carbohydrates
26 g Fat
11 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 64g buckwheat flour 219 kcal
  • 120g ground pork 290 kcal
  • 56g onion, finely chopped 22 kcal
  • 8g ginger, grated 6 kcal
  • 5g garlic, minced 7 kcal
  • 96g cucumber, sliced 14 kcal
  • 12g lemon juice 4 kcal
  • 8g vegetable oil 71 kcal
  • 0.8 tsp (2g) ground cumin 8 kcal
  • 0.8 tsp (2g) ground coriander 6 kcal
  • 0.4 tsp (1g) ground turmeric 2 kcal
  • 0.4 tsp (1g) dried red chili flakes 0 kcal

Cooking instructions

  1. buckwheat flour
    Mix buckwheat flour with water and a pinch of salt to make a pourable batter; rest 10 minutes.
  2. oniongingergarlicvegetable oil
    Heat 1 tsp oil in a skillet; add onion, garlic, and ginger and cook until fragrant.
  3. ground porkground cuminground corianderground turmericdried red chili flakes
    Add ground pork, cumin, coriander, turmeric, chili, and salt; cook until browned and cooked through.
  4. vegetable oil
    Cook the pancake: lightly oil a nonstick pan, pour in batter, spread thin, and cook 2-3 minutes per side until set and browned.
  5. cucumberlemon juice
    Toss cucumber with lemon juice and a pinch of salt.
  6. buckwheat flourground porkcucumber
    Serve the spiced pork over the buckwheat pancake with cucumber salad on the side.

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