Asian Pork Crepes Recipes

ASIAN PORK TENDERLOIN

Steps:

• Pour into a medium bowl the soy sauce, sesame oil, and Worcestershire sauce. Then whisk in brown sugar, green onions, garlic, chile paste, and pepper. Place the tenderloin in a shallow dish. Pour sauce over tenderloin, turning the meat a few times to coat. Cover dish, and refrigerate at least 8 hours.
• Preheat oven to 450 degrees F (230 degrees C). Transfer pork with marinade into an aluminum foil-lined baking pan.
• Roast in a preheated oven 25 to 30 minutes. Remove, and let stand 5 to 10 minutes before carving.

ASIAN PORK CREPES

Steps:

• Pat pork dry with paper towels and season with salt and pepper. In an ovenproof skillet heat oil over moderately high heat until hot but not smoking and brown pork on all sides. Roast pork in skillet in middle of oven until a meat thermometer registers 155°F., about 20 minutes.
• Transfer pork to a cutting board and cool completely. Cut pork into 1-inch-long strips and put in a small bowl. Add hoisin sauce and honey, stirring to combine, and season with salt and pepper.
• Brush 1 crêpe lightly with plum sauce and cut into 4 wedges. Arrange 3 or 4 pork strips on each wedge parallel to 1 cut edge and top with 6 radish strips, 4 chive pieces, and some scallion strips. Roll up crêpe around filling into a come, tucking in pointed end as rolling. Make 31 more hors d'oeuvres with remaining crêpes, plum sauce, pork, and vegetables in same manner.

SIZZLING SAIGON CREPES

Steps:

• Make the batter: place the rice flour, coconut milk, water, turmeric, sugar, salt, curry powder and scallions in a bowl and stir well to blend. Set aside.
• Make the filling: Heat 1 tablespoon of the oil in a large nonstick skillet over high heat. Add 1/4 each of the onion, the pork and the shrimp and stir until fragrant, about 15 seconds. Whisk the batter well, and ladle about 2/3 cup into the pan. Swirl so the batter completely covers the surface. Neatly pile about 1 cup bean sprouts and 1/2 cup mushrooms on one side of the crepe, closer to the center than to the edge. Reduce the heat slightly, cover the pan and cook until the edges pull away from the sides of the pan, about 5 minutes. Reduce the heat to low. Uncover and cook until the crepe is crisp and the pork and shrimp are done, another 2 to 3 minutes. Slip a spatula under the crepe to check on the bottom of the crepe. If it?s not brown, cook for another 1 to 2 minutes.
• Lift the side of the crepe without the bean sprouts and mushrooms and fold it over the covered side of the crepe. Using a spatula, gently slide the crepe onto a large plate. Wipe the pan clean and make the remaining crepes in the same way. Be sure to oil the pan before beginning the next crepe.
• To serve, place the crepes, Vietnamese Dipping Sauce and some lettuces, mustard leaves, and herbs on the table. To eat, tear a piece of the banh xeo and wrap the lettuce or mustard leaves and herbs. Roll into a packet, then dip into the sauce and eat.
• Cut the chiles into thin rings. Remove one-third of the chiles and set aside for garnish. Place the remaining chiles, garlic, and sugar into a mortar and pound into a coarse, wet paste. Transfer to a small bowl and add the water, lime juice, and fish sauce. Stir well to dissolve. Add the reserved chiles and carrots. Set aside for 10 minutes before serving.

ASIAN PORK

Steps:

• Cook rice according to package directions. Meanwhile, in a small bowl, combine the cornstarch, sugar, ginger and orange zest. Stir in orange juice and soy sauce until smooth; set aside., In a large skillet or wok, stir-fry the celery, carrots and cashews in oil until vegetables are crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add pork; heat through. Serve with rice; top with noodles and onion.

VIETNAMESE SHRIMP AND PORK CREPES (BANH XEO)

Steps:

• Make crêpe batter:
• Cover dried mung beans with water by 2 inches in a bowl and soak at room temperature, at least 30 minutes. Drain in a sieve, then rinse under cold water until water runs clear.
• Purée drained mung beans, coconut milk, and water (6 tablespoons) in a blender (mixture may appear curdled). Add rice flour, sugar, turmeric, and salt and purée until smooth. Transfer to a bowl.
• Make dipping sauce:
• Stir together sauce ingredients until sugar is dissolved.
• Make filling:
• Cut pork across the grain into 1/2-inch-thick slices, then cut slices into 2 1/2- by 1/2-inch strips. Stir together pork, shrimp, fish sauce, and brown sugar.
• Mince enough of lower portion of lemongrass stalk to measure 2 teaspoons.
• Heat oil in a 12-inch nonstick skillet over high heat until hot but not smoking, then stir-fry onion, mushrooms, lemongrass, garlic, and pepper until mushrooms are golden, about 3 minutes. Make a well in center of mixture and add shrimp and pork and stir-fry until shrimp turns pink, about 3 minutes. Transfer to a clean bowl. (Shrimp and pork will not be cooked through.)
• Cook crépes:
• Put oven rack in middle position and preheat oven to 200°F.
• Heat 1 teaspoon oil in cleaned skillet over moderately high heat until hot but not smoking. Stir batter, then pour 1/2 cup into skillet, immediately tilting and rotating skillet to coat bottom. Sprinkle one fourth of fresh bean sprouts over half of crpe, then stir filling and spoon one fourth of filling evenly on top of bean sprouts. Sprinkle one fourth of scallions on top. Reduce heat to moderately low and cook, covered, until edge of crpe begins to pull away from side of skillet (check occasionally), about 3 minutes. Reduce heat to low and cook crépe, uncovered, until underside and edge are crisp and golden, 2 to 3 minutes more (lift with a spatula to check underside; shrimp and pork will be fully cooked). Fold crépe over and gently slide onto a large rack on a large baking pan and keep warm in oven. Make 3 more crépes with remaining oil, batter, bean sprouts, filling, and scallions in same manner.
• Have each guest tear crépes in half and wrap each half in lettuce, then tuck in herbs. Serve with lime wedges and dipping sauce.

ASIAN PORK CHOPS

Steps:

• In a large resealable plastic bag or shallow glass container, combine the first six ingredients. Add pork and turn to coat. Seal or cover; refrigerate for 4-8 hours. , Drain and discard marinade. Grill, uncovered, over medium heat for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.