Double Thick Grilled Pork Chop With Ginger Plum Bbq Sauce

Directions

1. Preperation of Ginger Plum BBQ Sauce: Simmer plums, ginger, 1 clove garlic, hoisin sauce, brown sugar, 2 Tbsp. water, soy sauce, and star anise, 20 min or possibly till plums are loose. Add in vinegar and simmer, uncovered, stirring constantly till sauce thickens, about 10 min. Throw away star anise, strain and stir in scallions.
2. Preparation of Meat: Trim loin into double thick chops, marinate in BBQ sauce overnight, and grill to desired temperature.
3. Preparation of Mushu Pancake Filling: In a large bowl, combine one large clove clove garlic, 1/4 tsp. salt, 3 Tbsp. soy sauce, 1 Tbsp. rice wine vinegar, 1/2 tsp. sesame oil, and 1/2 tsp. chili flakes and whisk to combine. Add in 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 tsp. salt, and 1/2 tsp. sugar. Combine well and let sit for two hrs.
4. Hot pancakes, spread Hoisen sauce on pancake, fill with vegetables and roll.
5. Presentation: Place pork loin on a plate. Garnish with two filled, rolled, warmed mushu pancakes. Garnish with fresh cilantro.
6. Garnish Option: Make a reduction of duck stock, star anise, and plum wine.
7. Reduce to glaze and lightly puddle on plate before adding pork chop and mushu pancakes.