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12 oz. pork farce
3 oz. caul
1-1/2 lb. pork loin, trimmed
1 pt. char siu barbecue sauce
ADDITIONAL COMPONENTS
6 rice noodle crepes
24 green beans, steamed
6 acorn squash wedges
24 baby corn ears
18 garlic cloves, roasted
18 baby carrots, steamed, bias cut
Spread pork farce on caul; roll out to 1/8-in. thickness. Sear pork loin; wrap in prepared caul. Place in char siu sauce; refrigerate for 3 to 4 hours. Roast at 350 degrees F until internal temperature reaches 155 degrees F.
TO SERVE
Make sauce from roasting juice; reserve warm. Slice pork. Place 1 crepe on plate; arrange 2 slices pork loin on plate. Arrange green beans, squash, baby corn, garlic cloves and carrots around pork. Spoon sauce over.
Special Ingredients: Prepare pork farce by blending pork trim with spinach juice, parsley, thyme, rosemary and shiitakes.
3 oz. caul
1-1/2 lb. pork loin, trimmed
1 pt. char siu barbecue sauce
ADDITIONAL COMPONENTS
6 rice noodle crepes
24 green beans, steamed
6 acorn squash wedges
24 baby corn ears
18 garlic cloves, roasted
18 baby carrots, steamed, bias cut
Spread pork farce on caul; roll out to 1/8-in. thickness. Sear pork loin; wrap in prepared caul. Place in char siu sauce; refrigerate for 3 to 4 hours. Roast at 350 degrees F until internal temperature reaches 155 degrees F.
TO SERVE
Make sauce from roasting juice; reserve warm. Slice pork. Place 1 crepe on plate; arrange 2 slices pork loin on plate. Arrange green beans, squash, baby corn, garlic cloves and carrots around pork. Spoon sauce over.
Special Ingredients: Prepare pork farce by blending pork trim with spinach juice, parsley, thyme, rosemary and shiitakes.