Mu Shu Pork or Chicken

a/k/a Asian Burrito

This is my version of the Chinese restaurant favorite. It's not authentic but it's good!

For convenience, I've substituted tortillas for the thin and very perishable pancakes. If you want to forgo them and just serve this with rice or noodles, you have my blessings. Enjoy!


Ingredients
Total 3 cups shredded cabbage, carrots, onion and mushrooms (see note)

1/2 cup Canola oil

1 tsp. sesame oil

1/2 tsp. white pepper

3 cloves garlic, minced

1 tbs. minced fresh ginger

1 tbs. soy sauce

1 cup chicken stock

1 cup water

10" tortillas

1 cup Hoisin sauce

1 tbs. corn starch

Approx. 1-1.5 pound lean boneless pork or chicken (preferably thighs) cut into thin strips

Notes

You can use pre-made coleslaw mix, if you like, or simply shred some green cabbage, a couple of carrots, about a quarter of an onion (more or less, according to preference) and thinly slice about 4-5 white mushrooms.

Method

Heat wok (or heavy frying pan) and add about a tbs of oil, then half the garlic and ginger. Let it sizzle a bit and stir. Then add vegetables and soy sauce. Stir frequently, add white pepper and sesame oil and half the water. Stir well and cook until wilted. Remove from wok. Set aside, cover and keep warm.

Wipe wok with paper towel. Add about a tbs of oil, then the other half of the garlic and ginger. Let it sizzle a bit and stir, then add pork (or chicken) and stir rapidly until done, then remove from wok; add to wilted vegetables; cover and keep warm.

Add chicken stock to hot wok. Dissolve cornstarch in half cup of water, then add to hot stock and stir. Add about a tbs. of hoisin sauce, then add pork (or chicken) and vegetable combination. Stir and mix well.

To serve, lay a tortilla out on a plate. Spread a little hoisin sauce in the middle and add some of the pork (or chicken) and vegetable combination. Roll like a burrito and serve.

Slow Roasted Chinese Pork

Get a 5-6 lb Boston pork butt. Brine it overnight in enough water to cover and 2 tbs. (each) sugar and coarse (kosher or sea) salt.

Rinse the pork and dry it with paper towels. Let it air-dry for an hour.

Preheat your oven to 250º F.

Prepare a rub with 1 tbs. Chinese five spice powder, 2 cloves finely minced garlic, 1 tsp. finely minced fresh ginger, a dash each of salt and pepper, 1 tsp. sesame oil and 1 tbs. vegetable oil. Combine ingredients and rub thoroughly into the pork, especially in the nooks and crannies.

If there's a layer of fat on one side, score it with a couple of diagonal cuts, without cutting into the meat below the fat.

Put a few drops of sesame oil on the bottom of a metal pan and rub it in. Place the pork, fat side up, in the pan.

Roast for 5 hours. Turn the oven up to 450º for the last 20-30 minutes to crisp the fat. You may have to drain the liquid at the bottom of the pan so it doesn't smoke too much.

Remove from oven and allow to rest for 20 minutes, then slice. Serve with hoisin sauce for dipping. Accompany with fried rice and stir-fried vegetables.