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Barbecue Pork Loin With Chinese Pancakes
Barbecue Pork Loin
3 Cloves garlic; chopped
1 tb Chopped gingerroot
1 c Hoisin sauce
2 ts Chile flakes
2 lb Boneless pork loin; fat trimmed
2 c Flour
3/4 c Boiling water
1/3 c Light sesame oil
Vegetable oil for frying
For the pork loin, in a medium-size bowl, mix together garlic, gingerroot, hoisin sauce, and chile flakes. Rub this mixture over the pork loin and allow it to marinate for at least 4 hours; overnight is better.
Preheat oven to 375 degrees. Remove excess sauce from pork. Coat pork with sesame seeds. Place in a roasting pan. Roast for 30 to 40 minutes for medium-well doneness. Allow to rest for a minute or two before slicing.
For the pancakes, place flour in a medium bowl, add water, and stir to form a soft dough. Allow to rest for 15 minutes.
Roll dough out on floured board. With a small (1/2-inch) round cookie cutter, cut circles. Make an even number of circles; you should have 8 to 12. Lightly flour a clean board. Place one circle of dough on the board; place a drop of sesame oil in the middle. Place another circle on top of the first. Roll the circles out, making each into one very thin circle. It should be 3 times the size of the original circle.
Heat a nonstick pan until hot. Place a bit of vegetable oil in the pan. Fry the pancakes for about 1 minute on each side, or until lightly browned. When the pancakes are cooked on both sides, remove from the heat and pull the two pancakes apart. Cover pancakes with a cloth to keep warm if serving right away. Serve with barbecue pork loin. The pork is rolled up in each pancake, burrito style.
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