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Asian chewy rice cakes sautéed with pancetta and scallions.
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In a nonstick pan on med-low heat, render the fat of some minced pancetta and cook until golden. Remove from pan and set aside. Add a small amount of neutral oil to the pancetta fat and turn heat up to medium-high. Sauté about 1/2 lb of Korean-style flat rice cakes (found in Asian grocery stores) in the hot oil until warmed through and toasty golden in some spots. Add in two sliced scallions, toss to combine. Before serving, add in the reserved pancetta. You probably won’t need to add too much additional salt since the pancetta is already pretty well seasoned. Enjoy as a quick meal with a cup of hot tea or a glass of cold crisp wine. #f52crispy
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