Subj : 7/4 National BBQ Day - 4
To   : All
From : Dave Drum
Date : Tue Jul 04 2023 04:13:46

 MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Double Thick Grilled Pork Chop w/Ginger Plum Bbq Sauce
 Categories: Tv-food, Pork, Bbq, Fruits, Oriental
      Yield: 4 Servings
 
MMMMM---------------------------SAUCE--------------------------------
      6    Plums; peeled and quartered
      2 oz Ginger
      1 sm Clove of garlic; crushed,
           - chopped
      6 oz Hosin sauce; + more for
           - garnish
      8 oz Lite brown sugar
      8 oz Water
      2 oz Soy sauce
      1    Pc star anise; ground
      2 oz Cider vinegar
      2    Scallions

MMMMM----------------------------MEAT---------------------------------
           Pork loin
           Salt
      1 tb Rice wine vinegar
    1/2 ts Sesame oil
    1/2 ts Chile flakes
      3 oz Bean sprouts
    1/2 lb Carrots; julienned
    1/2 lb Cucumber; julienned
      3    Scallions
      1 ts Salt
    1/2 ts Sugar
           Chinese pancakes
 
  Preparation 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 Mu-shu 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 chile 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 Hoisin sauce on pancake, fill with
  vegetables and roll.
  
  Presentation: Place pork loin on a plate. Garnish with two
  filled, rolled, warmed mu-shu 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 mu-shu pancakes.
  
  John Tesar; Chef du Jour Cooking Show #DJ9424
  
  MM Format by Dave Drum - 10 December 1999
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

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