Pulled pork crepe with black bean sauce & cracklins

4 servings

Ingredients

Quantity Ingredient
2.00 pounds pulled pork; warm
12.00 prepared crepes; warm
1 salt; to taste
1 freshly-ground black pepper; to taste
1 === black bean sauce ===
1.00 tablespoon olive oil
⅓ cup chopped onions
1.00 tablespoon minced shallots
1.00 teaspoon minced garlic
2.00 teaspoon minced; seeded jalapenos
1.00 cup dried black beans; soaked, drained
¼ cup chopped fresh cilantro
4.00 cup chicken stock
1 salt; to taste
1 freshly-ground black pepper; to taste
1 === cracklins ===
1.00 cup pork skin; julienned
1 salt; to taste
1 freshly-ground black pepper; to taste
2.00 tablespoon brunoise red peppers
2.00 tablespoon brunoise yellow peppers
1.00 bunch fresh cilantro
1 bayou blast; see * note

Directions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

For sauce: In a saucepan, heat the olive oil. When the pan is smoking hot, add the onions and shallots. Saute for 1 minute. Add the garlic, jalapenos, beans, and cilantro. Cover with the chicken stock. Season with salt and pepper. Bring to a boil and reduce to a simmer. Cook for 2 hours or until the beans are soft. With a hand-held blender, puree the mixture until smooth. Reseason with salt and pepper. If the mixture is too thick, thin with a little water. If it is too thin, return to the heat and reduce until sauce consistency. For cracklins: In a smoking hot saute pan, add the pork skin. Render the skin until crisp and brown, about 6 minutes. Remove from the pan and drain on a paper-lined plate. Season with salt and pepper. For the crepes: Fill each crepe with 2½ ounces of the pulled pork, season with salt and pepper. Roll the crepe like an eggroll, making sure the ends are tucked in the crepe so the pulled pork will not fall out. To assemble, spoon ½ cup of the sauce in the center of the plate.

Arrange the crepes in the center of the sauce. Sprinkle with any remaining pulled pork and the cracklins. Garnish with the peppers, fresh cilantro and Bayou Blast. This recipe yields 4 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2295 broadcast 02-06-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

08-02-1998

Recipe by: Emeril Lagasse

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