Ingredients for Shredded Pork Wrapped In Sesame Crepes
- 1 1/2 lbs boneless pork shoulder, trimmed
- 1/4 cup soy sauce
- Oyster Sauce
- 1 tsp grated ginger, 1 tbsp grated ginger
- 2 cloves minced garlic
- Ketchup
- 2 tbsp sesame oil
- 1 tbsp brown sugar
- Dry Sherry
- 1 cup all-purpose flour
- 1/2 tsp salt
- 1 large egg
- 1 1/4 cups milk
- 2 chopped scallions
- 2 tbsp rice vinegar
- 1/2 tsp black pepper
- Sesame seeds (for garnish, quantity unspecified)
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How to Make Shredded Pork Wrapped In Sesame Crepes
- Cut 1.5 lbs pork shoulder into 3 large portions. Trim excess fat.
- In a large bowl, combine: 1/4 cup soy sauce, 2 tbsp rice vinegar, 1 tbsp sesame oil, 1 tbsp brown sugar, 1 tsp grated ginger, 1 clove minced garlic, 1/2 tsp black pepper.
- Add the pork to the marinade and toss to coat thoroughly.
- Refrigerate for at least 3 hours, or preferably overnight, for maximum flavor.
- Preheat oven to 325°F (160°C). Place pork in a baking dish and bake for 1.5-2 hours, or until incredibly tender, brushing with marinade every 30 minutes.
- Remove pork from oven, let cool slightly, then shred with two forks.
- For the crepes: In a blender, combine 1 cup all-purpose flour, 1/2 tsp salt, 1 large egg, 1 tbsp sesame oil, and 1 1/4 cups milk. Blend until smooth.
- Stir in 1 tbsp grated ginger, 1 clove minced garlic, and 2 chopped scallions.
- Heat a lightly oiled 8-inch non-stick skillet over medium heat.
- Pour 1/4 cup batter onto the hot skillet, swirling to create a thin crepe.
- Cook for 1-2 minutes per side, or until golden brown and cooked through. Lift edges gently with a spatula to check for doneness.
- Stack cooked crepes on a plate lined with parchment paper to prevent sticking.
- Warm the shredded pork gently.
- Spoon a generous amount of shredded pork onto each crepe, wrap tightly, and serve immediately.
- Garnish with chopped scallions, soy sauce, and sesame seeds for an extra touch of deliciousness.
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
32g
Fat
52g
Carbs
5g
