*  Exported from  MasterCook II  *

           PULLED PORK CREPE WITH BLACK BEAN SAUCE & CRACKLINS

Recipe By     : ESSENCE OF EMERIL SHOW #EE2295
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Exported/Genie                   Pork
                South/Cajun                      Tvfn

  Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   2      pounds        pulled pork -- warm
  12                    prepared crepes -- warm
                        Salt and pepper
                        Black Bean Sauce:
   1      tablespoon    olive oil
     1/3  cup           chopped onions
   1      tablespoon    minced shallots
   1      teaspoon      minced garlic
   2      teaspoons     minced seeded jalapenos
   1      cup           dried black beans -- soaked and drained
     1/4  cup           fresh chopped cilantro
   4      cups          chicken stock
                        Salt and pepper
                        Cracklins:
   1      cup           pork skin -- julienned
                        Salt and pepper
   2      tablespoons   brunoise red peppers
   2      tablespoons   brunoise yellow peppers
   1      bunch         fresh cilantro
                        Essence


  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 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 Essence.

   Yield: 4 serving


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