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Recipe Name: Chinese Corn Crepes With Grilled Pork Submitted by: Administrator
Source: Source Description:
Ethnicity: Chinese Last Modified: 2/23/2014
Base: Appetizers Comments:
Preparation Time:
Number of Servings: 1

1/3 Cup(s) Hoisin sauce, or more to
1/2 Cup(s) Slivered green onions, or
more to taste
1 Garlic clove, minced or
1/4 Teaspoon(s) Crushed red pepper flakes
1 Teaspoon(s) Chinese five-spice powder
preferred or 1/2 tsp.
of ground ginger and
Ground cinnamon
1 Tablespoon(s) Soy sauce
2 Teaspoon(s) Salad oil
2 Tablespoon(s) Rice vinegar
12 Ounce(s) Pork tenderloin
1 3/4 Cup(s) Water, plus
2 Tablespoon(s) Water
1 Cup(s) Yellow cornmeal
1/2 Cup(s) All-Purpose Flour
1/4 Teaspoon(s) 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 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 <> on Sep 18,
1998, converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 4718
Calories From Fat: 2169
Total Fat: 255.9g
Cholesterol: 322.3mg
Sodium: 2909.3mg
Potassium: 4878.2mg
Carbohydrates: 464.5g
Fiber: 23.7g
Sugar: 26.6g
Protein: 174.4g

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