Title: Double Thick Grilled Pork Chop with Ginger Plum Bbq Sauce
Categories: Dujour01
Yield: 1 servings

6 Plums; peeled and
; quartered
2 oz Ginger
1 sm Clov garlic; crushed and
-chopped
6 oz Hosin sauce; plus some for
; garnish
8 oz Lite brown sugar
8 oz Water
2 oz Soy sauce
1 Ground piece star anise
2 oz Cider vinegar
2 Scallions
Pork loin
Salt
1 tb Rice wine vinegar
1/2 ts Sesame oil
1/2 ts Chili flakes
3 oz Bean sprouts
1/2 lb Carrots; julienned
1/2 lb Cucumber; julienned
2 Scallions; up to 3
1 ts Salt
1/2 ts Sugar
Chinese pancakes

Preperation of Ginger Plum BBQ Sauce: Simmer plums, ginger, 1 clove garlic,
hoisin sauce, brown sugar, 2 tablespoons water, soy sauce, and star anise,
20 minutes or until plums are loose. Add vinegar and simmer, uncovered,
stirring constantly until sauce thickens, about 10 minutes. Discard star
anise, strain and stir in scallions.

Preparation of Meat: Trim loin into double thick chops, marinate in BBQ
sauce overnight, and grill to desired temperature.

Preparation of Mushu Pancake Filling: In a large bowl, combine one large
clove clove garlic, 1/4 teaspoon salt, 3 tablespoons soy sauce, 1
tablespoon rice wine vinegar, 1/2 teaspoon sesame oil, and 1/2 teaspoon
chili flakes and whisk to combine. Add 2 ounces bean sprouts, 1/2 pound
carrots, 1/2 pound seeded and julienned english cucumber, 2 to 3 scallions
cut into narrow ribbons, 1 teaspoon salt, and 1/2 teaspoon sugar. Combine
well and let sit for two hours.

Warm pancakes, spread Hoisen sauce on pancake, fill with vegetables and
roll.

Presentation: Place pork loin on a plate. Garnish with two filled, rolled,
warmed mushu pancakes. Garnish with fresh cilantro.

Garnish Option: 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.

Converted by MC_Buster.

Recipe by: CHEF DU JOUR SHOW #DJ9424 - JOHN TESAR

Converted by MM_Buster v2.0l.