Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 Plums, peeled and quartered
2 oz Ginger
1 sm Clove of 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 To 3 scallions
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.

CHEF DU JOUR JOHN TESAR SHOW #DJ9424

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