Follow these steps for perfect results
plums
peeled and quartered
ginger
garlic
crushed and chopped
hosin sauce
lite brown sugar
water
soy sauce
star anise
ground
cider vinegar
scallions
Pork loin
double thick chops
Salt
rice wine vinegar
sesame oil
chili flakes
bean sprouts
carrots
julienned
cucumber
julienned
scallions
salt
sugar
Chinese pancakes
Simmer plums, ginger, garlic, hoisin sauce, brown sugar, water, soy sauce, and star anise for 20 minutes.
Add vinegar and simmer, uncovered, until sauce thickens (about 10 minutes), stirring constantly.
Discard star anise.
Strain the sauce and stir in scallions.
Trim pork loin into double thick chops.
Marinate pork chops in BBQ sauce overnight.
Grill pork chops to desired temperature.
In a bowl, combine garlic, salt, soy sauce, rice wine vinegar, sesame oil, and chili flakes.
Whisk the mixture.
Add bean sprouts, carrots, cucumber, scallions, salt, and sugar.
Combine well and let sit for two hours.
Warm pancakes.
Spread hoisin sauce on each pancake.
Fill pancakes with vegetable mixture.
Roll pancakes.
Place pork chop on a plate.
Garnish with filled, rolled, warmed mushu pancakes.
Garnish with fresh cilantro.
Optional Garnish: Make a reduction of duck stock, star anise, and plum wine.
Reduce to glaze and lightly puddle on plate before adding pork chop and mushu pancakes.
Expert advice for the best results
Marinate the pork for at least 4 hours for best flavor.
Adjust the amount of chili flakes to your desired spice level.
Use a meat thermometer to ensure the pork is cooked to a safe internal temperature.
Everything you need to know before you start
20 minutes
BBQ sauce can be made ahead.
Garnish with fresh herbs and a drizzle of the reduction sauce.
Serve with a side of steamed rice.
Serve with a fresh salad.
Pairs well with pork and plum flavors.
Hops cut through the richness of the pork.
Discover the story behind this recipe
Combines Asian flavors with Western grilling techniques.
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