Shredded Pork Wrapped in Sesame Crepes

• SHREDDED PORK
• pork shoulder or 2 lbs boneless pork butt↗2 lbs
• soy sauce↗1⁄4 cup
• oyster sauce↗1⁄4 cup
• ginger↗2 teaspoons

  minced

• garlic↗1 teaspoon

  minced

• ketchup↗2 tablespoons
• sesame oil↗1⁄2 teaspoon
• sugar↗3 tablespoons
• dry sherry↗1⁄4 cup
• SESAME CREPES
• flour↗1⁄4 cup
• salt↗

  to taste

• egg↗1

  beaten

• sesame oil↗2 teaspoons
• cup milk↗1⁄2
• teaspoons ginger, minced↗2
• clove garlic, minced↗1
• scallion, thinly sliced,green parts only↗1

Step-by-step instructions

1. 1

   Cut the pork into three large portions and trim any excess fat.

2. 2

   Combine the rest of the shredded pork ingredients together in a large bowl; add the pork and toss to combine; marinade pork for 3 hours, refrigerated.

3. 3

   Remove meat from marinade and cook at 325°F for approximately 1 1/2 hours, or until the pork is very tender, brushing with marinade as needed.

4. 4

   Remove, cool slightly and shred meat or slice into thin portions.

5. 5

   For the crepes, combine the flour, salt, egg and sesame oil in a bowl, then Whisk in the milk.

6. 6

   Stir in the ginger, garlic and scallion.

7. 7

   In a non-stick pan, add a touch of vegetable oil; swirl around.

8. 8

   Add just enough batter to spread around thinly; move rapidly as the crepe will start cooking quickly.

9. 9

   When the outside edges start coming off the pan and are cooked, flip the crepe over and cook the other side for a few seconds (you don’t want too much color on your crepes).

10. 10

    Lay the crepes out to cool on a dry towel.

11. 11

    Wrap warmed shredded pork around the sesame crepes and serve with chopped scallion, soy sauce and sesame seeds.