Yield: 20 moo shu "pancakes" (serves 10) - Not sure if this is accurate... will update after I make it.
1 2-lb. boneless pork loin roast, fat trimmed, quartered lengthwise
1 C. hoisin sauce
1 Tbsp. freshly grated ginger
6 cups shredded Napa cabbage
1 1/2 cups bagged shredded carrots (I used the Cuisinart.)
1/4 C. sliced scallions
3 Tbsp. rice-wine vinegar
1 1/2 Tbsp. sugar
20 flour tortillas, warmed
Put pork, 1/3 C. hoisin sauce, and the ginger in a large slow-cooker. Turn pork to coat.
Cover and cook on low 6-9 hours or until pork is very tender. Turn off cooker. Remove pork to cutting board and pull meat into shreds using two forks. Return pork to cooker.
Toss cabbage, carrots, scallions, vinegar, and sugar in a bowl to mix.
Spread each tortilla with about 1 1/2 tsp. remaining hoisin sauce. Top with about 1/3 C. cabbage mixture and 1/4 C. shredded pork.
Serve with hoisin sauce and chopped scallions on the side (optional).
This is also good with a side salad topped with oriental dressing.
1 2-lb. boneless pork loin roast, fat trimmed, quartered lengthwise
1 C. hoisin sauce
1 Tbsp. freshly grated ginger
6 cups shredded Napa cabbage
1 1/2 cups bagged shredded carrots (I used the Cuisinart.)
1/4 C. sliced scallions
3 Tbsp. rice-wine vinegar
1 1/2 Tbsp. sugar
20 flour tortillas, warmed
Put pork, 1/3 C. hoisin sauce, and the ginger in a large slow-cooker. Turn pork to coat.
Cover and cook on low 6-9 hours or until pork is very tender. Turn off cooker. Remove pork to cutting board and pull meat into shreds using two forks. Return pork to cooker.
Toss cabbage, carrots, scallions, vinegar, and sugar in a bowl to mix.
Spread each tortilla with about 1 1/2 tsp. remaining hoisin sauce. Top with about 1/3 C. cabbage mixture and 1/4 C. shredded pork.
Serve with hoisin sauce and chopped scallions on the side (optional).
This is also good with a side salad topped with oriental dressing.
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