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

Name: Asian Egg Crepes with Pork “Burnt Ends” & Carolina Sauce
Prep time: 30 min
Cook time: 35 min
Yield: 4
Ingredients: Crepes:; 100 g (4 oz) plain flour; 2 tsp cornflour; 1/2 tsp Sea Salt; 350 ml (12 fl ozs) warm water; 1/2 tsp toasted sesame oil or vegetable oil; 1 tbsp vegetable oil, divided; 4 eggs, divided; Pork Rub:; 1/2 tsp Paprika Smoked; 1 tsp Garlic Granules; 1 tsp Onion Salt; 1/2 tsp Coarse Ground Black Pepper; 1/2 tsp Cayenne Chilli Pepper; 1/2 tsp Sea Salt; Pork Filling:; 450 g pork tenderloin, cut lengthwise in half; 200 ml (7 fl ozs) cider vinegar; 125 g (4 fl ozs) ketchup; 50 g (2 oz) light brown sugar; 1/4 tsp Cayenne Chilli Pepper; 3 tbsp vegetable oil; 200 g (7 oz) shredded coleslaw mix

asian egg crepes with pork burnt s and carolina sauce

Cayenne Chilli Pepper 26g - Ground

Product Information

£2.15/unit, 26g

Out of Stock

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asian egg crepes with pork burnt ends and carolina sauce

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