Pulled Pork Crepe With Black Bean Sauce And Cracklins

Recipe Ingredients

2 lbs	908g / 32oz	Pulled pork - warm
12		Prepared crepes - warm
		Salt - to taste
		Freshly-ground black pepper - to taste
		Black Bean Sauce
1 tablespoon	15ml	Olive oil
1/3 cup	20g / 0.7oz	Chopped onions
1 tablespoon	15ml	Minced shallots
1 teaspoon	5ml	Minced garlic
2 teaspoons	10ml	Minced, seeded jalapenos
1 cup	160g / 5.6oz	Dried black beans - soaked, drained
1/4 cup	4g / 0.1oz	Chopped fresh cilantro
4 cups	948ml	Chicken stock
		Salt - to taste
		Freshly-ground black pepper - to taste
		Cracklins
1 cup	62g / 2.2oz	Pork skin - julienned
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Brunoise red peppers
2 tablespoons	30ml	Brunoise yellow peppers
1		Fresh cilantro
		Bayou Blast - see * Note

Recipe Instructions

* 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 2 1/2 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 1/2 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.

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

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