ONLINE EXCLUSIVE More internationally inspired pork recipes, wine pairings by Marlene Rossman GLOBAL PORK CONTINUED PORK SHOULDER CRÊPE WITH APPLE CUCUMBER SLAW AND CARROT GINGER VINAIGRETTE Kevin Storm, executive chef, Bellerive Country Club, St. Louis, Mo., www.bellerivecc.org Crêpe 2 1/2 oz. milk 3/4 oz. flour 3/4 egg (approximately 1.5 oz.) 1/2 oz. scallion tops Method (1) Add milk, flour, egg and scallion to blender; blitz. (2) Heat pan until hot, pour in thin layer of batter, and cook over high heat until golden, about 2 minutes. Then flip; cook for 30 seconds. (3) Remove crêpe from pan; hold between parchment paper. Cut out crêpe with 2” round cutter or larger if desired. Carrot Ginger Vinaigrette 14 g. ginger, minced 4 g. garlic, minced 9 oz. carrot, grated 4 T. sugar 12 oz. carrot juice 24 T. cilantro, chopped 3 oz. canola oil 1/2 lime, juiced 4 t. rice wine vinegar Method (1) Sauté ginger and garlic. Add carrot and sugar, then add juice; reduce. (2) Strain through cilantro. Finish with oil, lime and vinegar. Set aside. Yield: 12 servings 2 lbs. pork butt 4 t. duck fat 1 c. shiitake mushrooms 2 T. ginger 1 T. garlic 1/2 c. shallots 3 oz. sherry 1 T. Chinese five-spice powder 64 oz. pork stock 12 Crêpes (recipe follows) 2 T. hoisin sauce 1/4 cucumber, julienned 1/4 green onion, white ends Carrot Ginger Vinaigrette (recipe follows) Apple Cucumber Slaw (recipe follows) Shiitake Bacon (recipe follows) Method (1) Sear pork in duck fat. Add mushrooms, ginger, garlic and shallots; deglaze with sherry and five-spice powder. (2) Add pork stock; braise in oven for 2 hours or until tender. Remove pork, and shred. Reduce stock to syrup; strain, and add to shredded pork. Let cool. (3) Per Crêpe, layer 1/2 t. hoisin sauce, some cucumber, green onion and shredded pork mixture; roll up. Pool Carrot Ginger Vinaigrette on plate, add filled Crêpe, and top with Apple Cucumber Slaw and Shiitake Bacon. Apple Cucumber Slaw 1/4 c. cucumber, julienned 1/4 c. carrot, julienned 1/4 c. scallion, julienned 1/4 c. red apple, julienned 1/4 c. green apple, julienned 2 t. sesame seed (black and white) 1 t. Thai chile 2 t. cilantro 2 t. basil 2 t. canola oil 2 t. rice wine vinegar 1 t. sugar 1/2 t. Sriracha sauce Method (1) Toss all ingredients with some of Carrot Ginger Vinaigrette. Set aside. Shiitake Bacon 5 medium shiitake mushrooms, sliced 2 T. olive oil Sea salt, to taste Method (1) Season mushrooms with oil and salt. Bake for 8-10 minutes at 350°F. Wine pairing: With cherry and nutmeg, good acid and a creamy finish, Willakenzie Estate Pinot Noir 2007 (Oregon) matches the pork and shiitakes. 26 | Chef www.chefmagazine.com