| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Appetizers, Pork, Barbecue, Chinese |
1 |
Servings |
INGREDIENTS
| 1/3 |
c |
Hoisin sauce; or more to taste |
| 1/2 |
c |
Slivered green onions; or more to taste |
| 1 |
|
Garlic clove; minced or pressed |
| 1/4 |
ts |
Crushed red pepper flakes |
| 1 |
ts |
Chinese five-spice powder; preferred (or 1/2 tsp. each of ground ginger, and ground cinnamon) |
| 1 |
tb |
Soy sauce |
| 2 |
ts |
Salad oil |
| 2 |
tb |
Rice vinegar |
| 12 |
oz |
Pork tenderloin |
| 1 3/4 |
c |
Water; plus |
| 2 |
tb |
Water |
| 1 |
c |
Yellow cornmeal |
| 1/2 |
c |
All-purpose flour |
| 1 |
ts |
Salad oil |
| 1/4 |
ts |
Salt |
INSTRUCTIONS
GRILLED PORK
CHINESE CORN CREPES
Marinate Grilled Pork. Prepare the crepes.
For the grilled pork: Combine first six ingredients in a shallow bowl. Trim
pork of fat and silvery membrane and add to marinade. Turn to coat. Cover
and refrigerate for at least 30 minutes or up to 3 hours, turning several
times.
Lift pork from bowl, reserving marinade. Place on a lightly greased grill 4
to 6 inches above a solid bed of medium-hot coals. Cook, brushing with
marinade and turning 2 or 3 times to brown all sides, until a meat
thermometer inserted in thickest part registers 155 degrees (about 20
minutes). Lift to a carving board and keep warm for about 15 minutes before
slicing.
For the crepes: Whirl all ingredients in a blender. Spray a 6- to 7-inch
crepe pan with vegetable oil cooking spray; heat pan over medium heat until
a drop of water dances on the surface. To cook each crepe, pour 3
tablespoons batter into pan; tilt so batter covers entire surface. Cook
until top of crepe is dry. Carefully turn crepe and brown other side; then
turn out onto a plate. Stack crepes as made. Use more cooking spray as
needed to prevent sticking; stir batter often to keep cornmeal from
settling.
While barbecuing the pork, wrap stacked crepes in foil and reheat in a 350
degree oven until warm (about 15 minutes). To serve, cut pork into thin
slices. Wrap pork in crepes, adding hoisin sauce and onions to taste. This
recipe yields 12 to 14 crepes.
Comments: In northern China, dried and ground corn is used to make jian bin
~- crisp-chewy, crepelike griddlecakes. Here, they're wrapped around thinly
sliced barbecued pork for a savory appetizer.
Posted to KitMailbox Digest by Cairn Rodrigues <cairnann@yahoo.com> on Sep
18, 1998, converted by MM_Buster v2.0l.
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