Asian Egg Crepes with Pork “Burnt Ends” & Carolina Sauce

Preparation

• For the crepes, mix the flour, cornflour and Sea Salt in a large bowl with a wire whisk. Gradually add the water, whisking until the batter is smooth. Whisk in the sesame oil. (The batter will be thin.) Let it stand while you prepare the filling.

• For the Pork Filling, mix the rub seasonings in a small bowl. Rub the mixture evenly over the pork and set aside. Mix the vinegar, ketchup, brown sugar, Cayenne Chilli Pepper and remaining Sea Salt in a medium bowl and set aside.

• Heat the oil in a large frying pan on a high heat until it is shimmering and slightly smoking. Add the pork and cook, undisturbed, for 2 - 3 minutes. Turn the pork and cook for a further 2 - 3 minutes until it is evenly seared. Remove the pork to a chopping board.

• Add the ketchup mixture to the frying pan. Cook on a medium-low heat for 3 - 5 minutes or until the sauce has reduced and begins to caramelize. Meanwhile cut the pork into 1cm (1/3”) pieces. Return the pork to the frying pan and stir so the pork its coated in the sauce, then keep warm.

• To cook the crepes, brush about ½ teaspoon of the oil in a 30cm (12”) non-stick frying pan on a medium-low heat. Pour 125ml (4fl oz) of the batter into the pan, tilting to evenly cover the bottom of the pan. Cook for 2 - 3 minutes or until the bottom of crepe begins to brown.

• Lightly beat 1 egg in a small bowl, then pour the egg over the crepe to evenly cover it. Continue to cook for 1-2 minutes, or until the egg is just set. Using a flexible spatula, carefully turn the crepe over. Cook 2 - 3 minutes or until the crepe is lightly browned and crispy. Place the crepe, egg side down, on a chopping board. Repeat with the remaining batter and eggs.

• To assemble, brush the non-egg side of each crepe with some of the barbecue sauce from the frying pan. Spoon ¼ of the pork filling and 50g (2oz) of the coleslaw mix down the center of each crepe. Fold or roll crepe to enclose the filling and serve immediately.