Chinese Corn Crepes With Grilled Pork
- 1/3 c. Hoisin sauce or possibly more to taste
- 1/2 c. Slivered green onions or possibly more to taste
- 1 x Garlic clove chopped or possibly pressed
- 1/4 tsp Crushed red pepper flakes
- 1 tsp Chinese five-spice pwdr preferred (or possibly 1/2 tspn each of grnd ginger and grnd cinnamon)
- 1 Tbsp. Soy sauce
- 2 tsp Salad oil
- 2 Tbsp. Rice vinegar
- 12 ounce Pork tenderloin
- 1 3/4 c. Water plus
- 2 Tbsp. Water
- 1 c. Yellow cornmeal
- 1/2 c. All-purpose flour
- 1 tsp Salad oil
- 1/4 tsp Salt
- 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 in to marinade. Turn to coat. Cover and chill for at least 30 min or possibly up to 3 hrs, 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-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.
- 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.
- 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.
- This recipe yields 12 to 14 crepes.
- 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.
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