MMMMM----------------------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. Per serving: 1487 Calories (kcal); 11g Total Fat; (6% calories from fat); 35g Protein; 307g Carbohydrate; 8mg Cholesterol; 4146mg Sodium Food Exchanges: 12 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 7 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.