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1
Preperation of Ginger Plum BBQ Sauce: Simmer plums, ginger, 1 clove garlic, hoisin sauce, brown sugar, 2 tablespoons water, soy sauce, and star anise, 20 minutes or until plums are loose.
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2
Add vinegar and simmer, uncovered, stirring constantly until sauce thickens, about 10 minutes.
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3
Discard star anise, strain and stir in scallions.
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4
Preparation of Meat: Trim loin into double thick chops, marinate in BBQ sauce overnight, and grill to desired temperature.
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5
Preparation of Mushu Pancake Filling: In a large bowl, combine one large clove clove garlic, 1/4 teaspoon salt, 3 tablespoons soy sauce, 1 tablespoon rice wine vinegar, 1/2 teaspoon sesame oil, and 1/2 teaspoon chili flakes and whisk to combine.
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6
Add 2 ounces bean sprouts, 1/2 pound carrots, 1/2 pound seeded and julienned english cucumber, 2 to 3 scallions cut into narrow ribbons, 1 teaspoon salt, and 1/2 teaspoon sugar.
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7
Combine well and let sit for two hours.
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8
Warm pancakes, spread Hoisen sauce on pancake, fill with vegetables and roll.
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9
Presentation: Place pork loin on a plate.
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10
Garnish with two filled, rolled, warmed mushu pancakes.
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11
Garnish with fresh cilantro.
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12
Garnish Option: Make a reduction of duck stock, star anise, and plum wine.
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13
Reduce to glaze and lightly puddle on plate before adding pork chop and mushu pancakes
