New Year Pork
Courtesy of :
Christine Cushing
Yield :
5
For the pancakes, use Peking doilies also known as Mu Shu pancakes, you can find them in Chinese markets or restaurants.
Ingredients
Five Spice Powder
- 2 tablespoons Szechuan or black peppercorns (10 ml)
- 8 unit whole star anise
- 6 unit whole cloves
- 2 teaspoons ground cinnamon (10 ml)
- 2 teaspoons whole fennel seeds (10 ml)
Pork
- 1 tablespoon five spice powder (15 ml)
- 2 tablespoons soy sauce (30 ml)
- 1 tablespoon freshly grated ginger (15 ml)
- 1 tablespoon vegetable oil (15 ml)
- 3/4 pound pork tenderloins (350 grams)
Assembly
- unit Mu Shu pancakes (about 12 depending on how much filling put in)
- unit 1 small red leaf lettuce, leaves separated and washed
- unit Hoisin sauce, to taste (about 1/3 cup)
- unit 1 bunch green onion
Directions
Five Spice Powder
- Combine peppercorns, anise, cloves and fennel seeds in a small skillet. Toss over medium heat about 2 minutes to toast lightly. Grind in a coffee grinder or use a mortar and pestle. Add the ground cinnamon. Keep in a sealed container.
Pork
- Preheat oven to 375 degrees F.
- Brush tenderloins with soy sauce. Sprinkle with five spice powder and grated ginger. You can marinate pork overnight in the fridge if desired.
- Heat a large skillet on medium setting and add oil. When pan is hot add the pork and sear on all sides about 3 minutes. Remove from heat and transfer pork to a roasting pan. Finish cooking in the oven for about 15 minutes until done to your liking but still juicy.
Assembly
- Slice pork tenderloin and serve with hoisin sauce, red leaf lettuce and green onion. Roll in rice pancakes.
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