Double Thick Grilled Pork Chop with Ginger Plum Bbq Sauce

Ingredients

• 3 ounces bean sprouts 
• 8 ounces brown sugar 
• 8 ounces brown sugar 
• 0.5 pound carrots julienned
• 0.5 teaspoon pepper 
• 2 ounces apple cider vinegar 
• 0.5 pound cucumber julienned
• 1 small clove garlic crushed chopped
• 2 ounces ginger 
• 6 ounces sauce for garnish
• 6  plums peeled quartered
• 3 servings pork loin 
• 1 tablespoon rice vinegar 
• 1 teaspoon salt 
• 3 servings salt 
• 2  spring onion 
• 2  spring onion 
• 0.5 teaspoon sesame oil 
• 2 ounces soya sauce 
• 1  star anise 
• 0.5 teaspoon sugar 
• 8 ounces water 

Equipment

Directions

1. Preperation of Ginger Plum BBQ Sauce: Simmer plums, ginger, 1 clove garlic, hoisin sauce, brown sugar, 2 tablespoons water, soy sauce, and star anise, 20 minutes or until plums are loose.
2. Add vinegar and simmer, uncovered, stirring constantly until sauce thickens, about 10 minutes. Discard star anise, strain and stir in scallions.
3. Add 2 ounces bean sprouts, 1/2 pound carrots, 1/2 pound seeded and julienned english cucumber, 2 to 3 scallions cut into narrow ribbons, 1 teaspoon salt, and 1/2 teaspoon sugar.
4. Combine well and let sit for two hours.
5. Warm pancakes, spread Hoisen sauce on pancake, fill with vegetables and roll.
6. Place pork loin on a plate.
7. Garnish with two filled, rolled, warmed mushu pancakes.
8. Garnish with fresh cilantro.
9. Garnish Option: Make a reduction of duck stock, star anise, and plum wine. Reduce to glaze and lightly puddle on plate before adding pork chop and mushu pancakes