BARBECUE PORK LOIN
3 Cloves garlic; chopped
1 tb Chopped gingerroot
1 c Hoisin sauce
2 ts Chile flakes
2 lb Boneless pork loin; fat
-trimmed
-CHINESE PANCAKES-
2 c Flour
3/4 c Boiling water
1/3 c Light sesame oil
Vegetable oil for frying
For the pork loin, in a medium-size bowl, mix together garlic,
gingerroot, hoisin sauce, and chile flakes. Rub this mixture over the
pork loin and allow it to marinate for at least 4 hours; overnight is
better.
Preheat oven to 375 degrees. Remove excess sauce from pork. Coat pork
with sesame seeds. Place in a roasting pan. Roast for 30 to 40
minutes for medium-well doneness. Allow to rest for a minute or two
before slicing.
For the pancakes, place flour in a medium bowl, add water, and stir
to form a soft dough. Allow to rest for 15 minutes.
Roll dough out on floured board. With a small (1/2-inch) round cookie
cutter, cut circles. Make an even number of circles; you should have
8 to 12. Lightly flour a clean board. Place one circle of dough on
the board; place a drop of sesame oil in the middle. Place another
circle on top of the first. Roll the circles out, making each into
one very thin circle. It should be 3 times the size of the original
circle.
Heat a nonstick pan until hot. Place a bit of vegetable oil in the
pan. Fry the pancakes for about 1 minute on each side, or until
lightly browned. When the pancakes are cooked on both sides, remove
from the heat and pull the two pancakes apart. Cover pancakes with a
cloth to keep warm if serving right away. Serve with barbecue pork
loin. The pork is rolled up in each pancake, burrito style.
Serves four.
Yields
1 servings