Instruction

• Whisk together rice flour, cornstarch, coconut milk, water, and turmeric in a bowl until smooth, then let rest for 15 minutes—this hydrates the flour for better texture
• Heat a 10-inch non-stick skillet over medium-high heat (375°F) and add 1/2 tablespoon of vegetable oil
• Sauté pork belly slices for 3–4 minutes until lightly browned, then push to one side of the skillet
• Add onion slices and cook for 1 minute until slightly softened
• Stir the batter briefly and pour about 1/2 cup into the skillet, immediately swirling to coat the bottom thinly
• Scatter bean sprouts over half of the pancake and cover the skillet with a lid for 2 minutes to steam the sprouts
• Uncover and cook for another 3–4 minutes until the edges curl and turn golden brown and crispy
• Fold the pancake in half over the bean sprouts using a spatula, then transfer to a plate
• Repeat steps 2–8 with remaining batter and ingredients, adding oil as needed to prevent sticking
• Serve immediately with fish sauce for dipping