PULLED PORK CREPE WITH BLACK BEAN SAUCE & CRACKLINS
Recipe By : ESSENCE OF EMERIL SHOW #EE2295
Serving Size : 4 Preparation Time :0:00
Categories : Exported/Genie Pork
South/Cajun Tvfn
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds pulled pork -- warm
12 prepared crepes -- warm
Salt and pepper
Black Bean Sauce:
1 tablespoon olive oil
1/3 cup chopped onions
1 tablespoon minced shallots
1 teaspoon minced garlic
2 teaspoons minced seeded jalapenos
1 cup dried black beans -- soaked and drained
1/4 cup fresh chopped cilantro
4 cups chicken stock
Salt and pepper
Cracklins:
1 cup pork skin -- julienned
Salt and pepper
2 tablespoons brunoise red peppers
2 tablespoons brunoise yellow peppers
1 bunch fresh cilantro
Essence
For sauce: In a saucepan, heat the olive oil. When the pan is smoking
hot, add the onions and shallots. Saute for 1 minute. Add the garlic,
jalapenos, beans, and cilantro. Cover with the chicken stock. Season
with salt and pepper. Bring to a boil and reduce to a simmer. Cook for
2 hours or until the beans are soft. With a hand-held blender, puree
the mixture until smooth. Reseason with salt and pepper. If the
mixture is too thick, thin with a little water. If it is too thin,
return to the heat and reduce until sauce consistency.
For cracklins: In a smoking hot saute pan, add the pork skin. Render
the skin until crisp and brown, about 6 minutes. Remove from the pan
and drain on a paper-lined plate. Season with salt and pepper.
For the crepes: Fill each crepe with 2 1/2 ounces of the pulled pork,
season with salt and pepper. Roll the crepe like an eggroll, making
sure the ends are tucked in the crepe so the pulled pork will fall
out. To assemble, spoon 1/2 cup of the sauce in the center of the
plate. Arrange the crepes in the center of the sauce. Sprinkle with
any remaining pulled pork and the cracklins. Garnish with the peppers,
fresh cilantro and Essence.
