1 - 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.

2 - Heat a 10-inch non-stick skillet over medium-high heat (375°F) and add 1/2 tablespoon of vegetable oil.

3 - Sauté pork belly slices for 3–4 minutes until lightly browned, then push to one side of the skillet.

4 - Add onion slices and cook for 1 minute until slightly softened.

5 - Stir the batter briefly and pour about 1/2 cup into the skillet, immediately swirling to coat the bottom thinly.

6 - Scatter bean sprouts over half of the pancake and cover the skillet with a lid for 2 minutes to steam the sprouts.

7 - Uncover and cook for another 3–4 minutes until the edges curl and turn golden brown and crispy.

8 - Fold the pancake in half over the bean sprouts using a spatula, then transfer to a plate.

9 - Repeat steps 2–8 with remaining batter and ingredients, adding oil as needed to prevent sticking.

10 - Serve immediately with fish sauce for dipping.