South Bank Surf Club’s Ben O’Donoghue is a champion of sustainable food practices and explores the best of Queensland’s produce in this roasted pork dish.


  • 350g rice flour
    ½ tspn ground turmeric
    pinch of salt
    1 tspn sugar
    3 cups coconut milk
    1 cup water
    100ml sunflower oil
    8 iceberg lettuce leaves, to serve
    ½ bunch of mint, to serve
    2 limes, cut into wedges, to serve


  • 2 tspns sunflower oil
    250g leftover roast pork belly, sliced
    2 garlic cloves, chopped
    1 tspn ginger, finely grated
    2 onions, sliced large handful of bean sprouts
    3 spring onions, trimmed and sliced on an angle
    250g cooked Gold Coast prawns, peeled and deveined soy sauce, to taste


Make a batter by sifting the rice flour, turmeric, salt and sugar into a mixing bowl. Stir in the coconut milk, water and 1 tablespoon of sunflower oil until well combined. The batter should be smooth with a pouring cream consistency.

To make the filling:

Heat the sunflower oil in a wok or large frying pan over medium heat. Add the pork and a little of the garlic and ginger and stir-fry for 2-3 minutes until hot, then set aside. Stir-fry the onions and bean sprouts with the remaining garlic and ginger for 2 minutes.

Add the spring onions, prawns and pork and season with soy sauce to taste. Set aside, keeping warm on the edge of the stove.

To make the pancakes:

Heat the remaining sunflower oil in a large nonstick frying pan or well-seasoned wok. Pour in enough batter to make a nice thick pancake, swirling the batter around the pan to ensure an even thickness. Cook on one side for 3-5 minutes, or until golden and crispy. When cooked, spoon some of the warm prawn and pork filling onto one half of the pancake and fold over the top.

Repeat the process with the remaining batter and filling, keeping the cooked pancakes warm under a tea towel or in the oven. Serve with lettuce leaf cups, mint and lime wedges. The idea is to make your own lettuce pocket filled with the pancake, mint and a squeeze of lime.