While there may be a little extra work involved in making this dish, I would suggest you make it at least once. It will definitely be worth the effort. The pork with it’s marinade is amazing. Add the mushrooms and the pancakes, and you have what can be described as a wonderfully delicious meal, with a fantastic flavor to be savored in each bite.



4 Servings

Prep time

30 minutes

Cooking time

30 minutes


42 kcal


  • ¼ cup MCT oil, avocado oil, or toasted (dark) sesame oil

  • ¼ cup coconut vinegar or unseasoned rice vinegar

  • 2 tbsp Swerve confectioners’- style sweetener

  • 1 tbsp wheat-free tamari, or ¼ cup coconut aminos

  • 2 tsp fish sauce

  • ¼ tsp ground black pepper

  • 340g (12 oz) pork butt, sliced across the grain into thin strips

  • 2 raw large eggs

  • 2 hard-boiled eggs

  • 113g (4oz) cream cheese

  • 1 tbsp Swerve confectioners’-style sweetener

  • Pinch of fine sea salt

  • 1 tbsp coconut oil, for the pan

  • 1 tsp toasted (dark) sesame oil

  • 4 large eggs, lightly beaten

  • ½ tsp fine sea salt

  • ¼ cup coconut oil

  • 4 cups thinly shredded Chinese (napa) cabbage (about 454g/ 1 pound)

  • 2 cups sliced mushrooms (about 60g/2 oz)

  • 4 scallions, thinly sliced, plus extra for garnish

  • 2 cloves garlic, minced

  • 1 tsp grated fresh ginger


  • Marinate the pork:
    In a large mixing bowl, combine the MCT oil, vinegar, sweetener, tamari, fish sauce, and pepper. Place the pork butt in the marinade and toss until well coated. Cover the bowl and place it in the refrigerator for 20 minutes or overnight to marinate.
  • Make the pancakes:
    In a blender, puree the raw eggs, hard-boiled eggs, cream cheese, sweetener, and salt until very smooth. In a large skillet over medium-high heat, heat the coconut oil until a drop of water sizzles. Fill the skillet with three 3-inch circles of batter. 3 to 5 minutes per side, or until golden brown. Take the pan off the heat. Repeat with the remaining batter to make 8 pancakes total, adding more oil to the skillet as needed.
  • Make the scrambled eggs:
    In a small sauté pan over medium heat, heat the sesame oil. Add the eggs and salt and gently scramble for 1 minute, or until the eggs are cooked through. Set aside after removing from the heat.
  • Make the stir-fry:
    In a large cast-iron skillet or wok, heat the coconut oil over medium-high heat. Combine the cabbage, mushrooms, scallions, garlic, ginger, and marinated pork in a mixing bowl (reserving the marinade). Stir-fry for 5 minutes, or until the pork is thoroughly cooked. Heat the scrambled eggs and reserved marinade for 2 minutes, or until the marinade is simmering and warmed through.
  • Transfer the pork mixture to a serving bowl and top with scallions to serve. Roll up the pancakes to enclose the filling after dividing the pork mixture among them.
  • Refrigerate the pork mixture for up to three days. Place the pork in a preheated 180°C/350°F oven for 5 minutes to reheat. Refrigerate the pancakes in an airtight container for up to 3 days or freeze for up to 1 month. To reheat the pancakes, cook them in a lightly greased skillet over medium heat for about 1 minute per side, or bake them for about 2 minutes in a preheated 180°C/350°F oven.
  • Recipe Notes
    Cook 6 pancakes at a time in two large skillets or one large griddle pan to cut total cooking time in half.

Nutrition Facts

4 servings per container

  • Amount Per ServingCalories42
  • % Daily Value *
  • Total Fat 1.7g 3%
    • Saturated Fat 1g 5%
  • Sodium 40mg 2%
  • Total Carbohydrate 5.9g 2%
    • Sugars 2.9g
  • Protein 1.2g 3%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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