Pulled pork crepe with black bean sauce & cracklins
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2.00 | pounds | pulled pork; warm |
| 12.00 | prepared crepes; warm | |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 1 | === black bean sauce === | |
| 1.00 | tablespoon | olive oil |
| ⅓ | cup | chopped onions |
| 1.00 | tablespoon | minced shallots |
| 1.00 | teaspoon | minced garlic |
| 2.00 | teaspoon | minced; seeded jalapenos |
| 1.00 | cup | dried black beans; soaked, drained |
| ¼ | cup | chopped fresh cilantro |
| 4.00 | cup | chicken stock |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 1 | === cracklins === | |
| 1.00 | cup | pork skin; julienned |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 2.00 | tablespoon | brunoise red peppers |
| 2.00 | tablespoon | brunoise yellow peppers |
| 1.00 | bunch | fresh cilantro |
| 1 | bayou blast; see * note | |
Directions
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.
For sauce: In a saucepan, heat the olive oil. When the pan is smoking hot, add the onions and shallots. Saute for 1 minute. Add the garlic, jalapenos, beans, and cilantro. Cover with the chicken stock. Season with salt and pepper. Bring to a boil and reduce to a simmer. Cook for 2 hours or until the beans are soft. With a hand-held blender, puree the mixture until smooth. Reseason with salt and pepper. If the mixture is too thick, thin with a little water. If it is too thin, return to the heat and reduce until sauce consistency. For cracklins: In a smoking hot saute pan, add the pork skin. Render the skin until crisp and brown, about 6 minutes. Remove from the pan and drain on a paper-lined plate. Season with salt and pepper. For the crepes: Fill each crepe with 2½ ounces of the pulled pork, season with salt and pepper. Roll the crepe like an eggroll, making sure the ends are tucked in the crepe so the pulled pork will not fall out. To assemble, spoon ½ cup of the sauce in the center of the plate.
Arrange the crepes in the center of the sauce. Sprinkle with any remaining pulled pork and the cracklins. Garnish with the peppers, fresh cilantro and Bayou Blast. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2295 broadcast 02-06-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
08-02-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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