Products & Brands

Pulled Pork Crepe with Bean Sauce and Crisp Scallions

2 lbs. Austin Blues Pulled Pork
12 ea Four Season’s 6” crepes
1 T Bocelli Canola / Extra Virgin Olive Oil Blend
1/3 C Onions, chopped
1 T Shallots, minced
1 tsp Natural Pak Garlic, minced
2 tsp Jalapeno peppers, seeded, minced
1 C Family Tradition 7 Bean Cuisine
¼ C MarketSource Fresh Cilantro
2-3 C Haserot Chicken Broth
1 C Scallions, fine julienne
2 T Red pepper, brunoise
2 T Yellow pepper, brunoise
Heat olive oil in sauce pot
Add onions and shallots, cook for 1 minute
Add the garlic, beans, jalapenos and cilantro.
Cover with chicken stock, season with salt & pepper
Bring to boil, reduce to simmer and cook until beans are soft
Puree mixture until smooth adjusting texture with stock
Heat the pulled pork (boil in the bag)
Turn pork out into holding container
Lay crepes out on table
Fill crepes with 21/2 ounces of pulled pork each
Roll crepes up like egg roll tucking ends to hold meat in
Utilize green and white of scallion when cutting fine julienne
Heat oil in sauté pan to smoke point
Add julienne scallion, fry quickly to crisp and remove to side
Spoon bean sauce onto middle of service plate
Arrange crepes in center of sauce
Top with the crispy scallions
Garnish with the red and yellow pepper confetti sprinkled over and around plate