asian egg crepes with pork burnt ends recipe | Schwartz

Ingredients

• <b>Crepes:</b>
• 100 g (4 oz) plain flour
• 2 tsp cornflour
• 1/2 tsp Sea Salt
• 350 ml (12 fl ozs) warm water
• 1/2 tsp toasted sesame oil or vegetable oil
• 1 tbsp vegetable oil, divided
• 4 eggs, divided
• <b> Pork Rub:</b>
• 1/2 tsp Paprika Smoked
• 1 tsp Garlic Granules
• 1 tsp Onion Salt
• 1/2 tsp Coarse Ground Black Pepper
• 1/2 tsp Cayenne Chilli Pepper
• <b> Pork Filling:</b>
• 450 g pork tenderloin, cut lengthwise in half
• 200 ml (7 fl ozs) cider vinegar
• 125 g (4 fl ozs) ketchup
• 50 g (2 oz) light brown sugar
• 1/4 tsp Cayenne Chilli Pepper
• 3 tbsp vegetable oil
• 200 g (7 oz) shredded coleslaw mix