MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Double Thick Grilled Pork Chop w/Ginger Plum Bbq Sauce
 Categories: Tv-food, Pork, Bbq, Fruits, Oriental
      Yield: 4 Servings
 
MMMMM---------------------------SAUCE--------------------------------
      6    Plums; peeled and quartered
      2 oz Ginger
      1 cl Garlic; crushed, chopped
      6 oz Hosin sauce; + more for
           - garnish
      8 oz Light brown sugar
      8 oz Water
      2 oz Soy sauce
      1 pc Star anise; ground
      2 oz Cider vinegar
      2    Scallions

MMMMM----------------------------MEAT---------------------------------
           Pork loin
           Salt
      1 tb Rice wine vinegar
    1/2 ts Sesame oil
    1/2 ts Chile flakes
      3 oz Bean sprouts
    1/2 lb Carrots; julienned
    1/2 lb Cucumber; julienned
      3    Scallions
      1 ts Salt
    1/2 ts Sugar
           Chinese pancakes
 
  Preparation of Ginger Plum BBQ Sauce:

  Simmer plums, ginger, 1 clove garlic, Hoisin sauce, brown sugar, 
  2 tb water, soy sauce, and star anise, 20 minutes or until plums
  are loose. Add vinegar and simmer, uncovered, stirring constantly
  until sauce thickens, about 10 minutes. Discard star anise, strain
  and stir in scallions.
  
  Preparation of Meat:

  Trim loin into double thick chops, marinate in BBQ sauce overnight,
  and grill to desired temperature.
  
  Preparation of Mu-shu Pancake Filling:

  In a large bowl, combine one large clove clove garlic, 1/4 ts salt,
  3 tb soy sauce, 1 tb rice wine vinegar, 1/2 ts sesame oil, and
  1/2 ts chile flakes and whisk to combine. Add 2 ounces bean
  sprouts, 1/2 lb carrots, 1/2 lb seeded and julienned english
  cucumber, 2 to 3 scallions cut into narrow ribbons, 1 ts salt, and
  1/2 ts sugar. Combine well and let sit for two hours.
  
  Warm pancakes, spread Hoisin sauce on pancake, fill with vegetables
  and roll.
  
  Presentation:

  Place pork loin on a plate. Garnish with two filled, rolled, warmed
  mu-shu pancakes. Garnish with fresh cilantro.
  
  Garnish Option:

  Make a reduction of duck stock, star anise, and plum wine. Reduce
  to glaze and lightly puddle on plate before adding pork chop and
  mu-shu pancakes.
  
  Recipe by John Tesar; Chef du Jour Cooking Show #DJ9424
  
  MM Format by Dave Drum - 10 December 1999
  
  Uncle Dirty Dave's Kitchen
 
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