Shredded Pork Wrapped In Sesame Crepes - cooking recipe

Ingredients

SHREDDED PORK
2 lbs pork shoulder or 2 lbs boneless pork butt
1/4 cup soy sauce
1/4 cup oyster sauce
2 teaspoons ginger, minced
1 teaspoon garlic, minced
2 tablespoons ketchup
1/2 teaspoon sesame oil
3 tablespoons sugar
1/4 cup dry sherry
SESAME CREPES
1/4 cup flour
salt, to taste
1 egg, beaten
2 teaspoons sesame oil
1/2 cup milk
2 teaspoons ginger, minced
1 clove garlic, minced
1 scallion, thinly sliced,green parts only

Preparation

Cut the pork into three large portions and trim any excess fat.
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.
Remove meat from marinade and cook at 325\u00b0F for approximately 1 1/2 hours, or until the pork is very tender, brushing with marinade as needed.
Remove, cool slightly and shred meat or slice into thin portions.
For the crepes, combine the flour, salt, egg and sesame oil in a bowl, then Whisk in the milk.
Stir in the ginger, garlic and scallion.
In a non-stick pan, add a touch of vegetable oil; swirl around.
Add just enough batter to spread around thinly; move rapidly as the crepe will start cooking quickly.
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).
Lay the crepes out to cool on a dry towel.
Wrap warmed shredded pork around the sesame crepes and serve with chopped scallion, soy sauce and sesame seeds.