MMMMM---------------------------SAUCE--------------------------------
6 Plums; peeled and quartered
2 oz Ginger
1 sm Clove of garlic; crushed,
- chopped
6 oz Hosin sauce; + more for
- garnish
8 oz Lite brown sugar
8 oz Water
2 oz Soy sauce
1 Pc star anise; ground
2 oz Cider vinegar
2 Scallions
MMMMM----------------------------MEAT---------------------------------
Pork loin
Salt
1 tb Rice wine vinegar
1/2 ts Sesame oil
1/2 ts Chile flakes
3 oz Bean sprouts
1/2 lb Carrots; julienned
1/2 lb Cucumber; julienned
3 Scallions
1 ts Salt
1/2 ts Sugar
Chinese pancakes
Preparation of Ginger Plum BBQ Sauce: Simmer plums,
ginger, 1 clove garlic, Hoisin sauce, brown sugar, 2
tablespoons water, soy sauce, and star anise, 20 minutes
or until plums are loose. Add vinegar and simmer,
uncovered, stirring constantly until sauce thickens, about
10 minutes. Discard star anise, strain and stir in
scallions.
Preparation of Meat: Trim loin into double thick chops,
marinate in BBQ sauce overnight, and grill to desired
temperature.
Preparation of Mu-shu Pancake Filling: In a large bowl,
combine one large clove clove garlic, 1/4 teaspoon salt, 3
tablespoons soy sauce, 1 tablespoon rice wine vinegar, 1/2
teaspoon sesame oil, and 1/2 teaspoon chile flakes and
whisk to combine. Add 2 ounces bean sprouts, 1/2 pound
carrots, 1/2 pound seeded and julienned english cucumber,
2 to 3 scallions cut into narrow ribbons, 1 teaspoon salt,
and 1/2 teaspoon sugar. Combine well and let sit for two
hours.
Warm pancakes, spread Hoisin sauce on pancake, fill with
vegetables and roll.
Presentation: Place pork loin on a plate. Garnish with two
filled, rolled, warmed mu-shu pancakes. Garnish with fresh
cilantro.
Garnish Option: Make a reduction of duck stock, star
anise, and plum wine. Reduce to glaze and lightly puddle
on plate before adding pork chop and mu-shu pancakes.
John Tesar; Chef du Jour Cooking Show #DJ9424
MM Format by Dave Drum - 10 December 1999
Uncle Dirty Dave's Kitchen
MMMMM
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