Top-ranked recipe named "Barbecue Pork Loin with Chinese Pancakes"
Try this Barbecue Pork Loin with Chinese Pancakes recipe, or contribute your own. "Chinese" and "Pancake" are two tags used to describe Barbecue Pork Loin with Chinese Pancakes.
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.
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