Chinese Corn Crepes With Grilled Pork

Recipe Ingredients

1/3 cup	78ml	Hoisin sauce - or more to taste
1/2 cup	31g / 1.1oz	Slivered green onions - or more to taste
		Grilled Pork
1		Garlic clove - minced or pressed
1/4 teaspoon	1.3ml	Crushed red pepper flakes
1 teaspoon	5ml	Chinese five-spice powder - preferred
		(or 1/2 tspn each of ground ginger - and ground cinnamon)
1 tablespoon	15ml	Soy sauce
2 teaspoons	10ml	Salad oil
2 tablespoons	30ml	Rice vinegar
12 oz	340g	Pork tenderloin
		Chinese Corn Crepes
1 3/4 cups	414ml	Water - plus
2 tablespoons	30ml	Water
1 cup	62g / 2.2oz	Yellow cornmeal
1/2 cup	31g / 1.1oz	All-purpose flour
1 teaspoon	5ml	Salad oil
1/4 teaspoon	1.3ml	Salt

Recipe Instructions

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 ingreients 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.

Content per Serving:

calories .. 114 total fat .. 3 g saturated fat .. 0.5 g

carbohydrates .. 14 g protein .. 8 g cholesterol .. 19 mg

sodium .. 323 mg

Calories From:

fat .. 21% carbohydrates .. 51% protein .. 28%

Source:
SUNSET LOW-FAT COOKBOOK by the Editors of Sunset Books (c) 1992 - Sunset Publishing Corporation, Menlo Park, CA - 112 pages - $8.95 - As reprinted in the Jul/Aug, 1992 issue of Cookbook Digest

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