Anonymous Fri Oct 07 11:09:02 2005

12 oz. pork farce

3 oz. caul

1-1/2 lb. pork loin, trimmed

1 pt. char siu barbecue sauce

ADDITIONAL COMPONENTS

6 rice noodle crepes

24 green beans, steamed

6 acorn squash wedges

24 baby corn ears

18 garlic cloves, roasted

18 baby carrots, steamed, bias cut

Spread pork farce on caul; roll out to 1/8-in. thickness. Sear pork loin; wrap in prepared caul. Place in char siu sauce; refrigerate for 3 to 4 hours. Roast at 350 degrees F until internal temperature reaches 155 degrees F.

TO SERVE

Make sauce from roasting juice; reserve warm. Slice pork. Place 1 crepe on plate; arrange 2 slices pork loin on plate. Arrange green beans, squash, baby corn, garlic cloves and carrots around pork. Spoon sauce over.

Special Ingredients: Prepare pork farce by blending pork trim with spinach juice, parsley, thyme, rosemary and shiitakes.