Chinese Corn Crepes With Grilled Pork

Directions

1. Marinate Grilled Pork. Prepare the crepes.
2. For the grilled pork: Combine first six ingredients in a shallow bowl. Trim pork of fat and silvery membrane and add in to marinade. Turn to coat. Cover and chill for at least 30 min or possibly up to 3 hrs, turning several times.
3. Lift pork from bowl, reserving marinade. Place on a lightly greased grill 4 to 6 inches above a solid bed of medium-warm coals. Cook, brushing with marinade and turning 2 or possibly 3 times to brown all sides, till a meat thermometer inserted in thickest part registers 155 degrees (about 20 min). Lift to a carving board and keep hot for about 15 min before slicing.
4. For the crepes: Whirl all ingreients in a blender. Spray a 6- to 7-inch crepe pan with vegetable oil cooking spray; heat pan over medium heat till a drop of water dances on the surface. To cook each crepe, pour 3 Tbsp. batter into pan; tilt so batter covers entire surface. Cook till 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.
5. While barbecuing the pork, wrap stacked crepes in foil and reheat in a 350 degree oven till hot (about 15 min). To serve, cut pork into thin slices. Wrap pork in crepes, adding hoisin sauce and onions to taste.
6. This recipe yields 12 to 14 crepes.
7. Comments: In northern China, dry and grnd corn is used to make jian bin - crisp-chewy, crepelike griddlecakes. Here, they're wrapped around thinly sliced barbecued pork for a savory appetizer.