MMMMM---------------------------SAUCE--------------------------------
6 Plums; peeled and quartered
2 oz Ginger
1 cl Garlic; crushed, chopped
6 oz Hosin sauce; + more for
- garnish
8 oz Light 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 tb 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 ts salt,
3 tb soy sauce, 1 tb rice wine vinegar, 1/2 ts sesame oil, and
1/2 ts chile flakes and whisk to combine. Add 2 ounces bean
sprouts, 1/2 lb carrots, 1/2 lb seeded and julienned english
cucumber, 2 to 3 scallions cut into narrow ribbons, 1 ts salt, and
1/2 ts 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.
Recipe by John Tesar; Chef du Jour Cooking Show #DJ9424
