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Slow and Low Braised Pork Curried Crepes with Mango Salsa
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Slow and Low Braised Pork Curried Crepes with Mango Salsa
Slow and Low Braised Pork Curried Crepes with Mango Salsa

Restaurant Upper West understood that customers craved creative comfort food during the pandemic. Tender shredded pork, slow cooked with aromatic spices, wrapped in a curried crepe and finished with fresh mango salsa and a Mountain High™ Yoghurt lime sauce proved a winning combination in the 2020 Neighborhood to Nation contest.

Servings: 12 servings (1 serving = 1 crepe with 1/4 cup Mango Salsa)
Garam Masala
INGREDIENT
WEIGHT
MEASURE
Cumin, ground
2 Tbsp
Coriander, ground
1 Tbsp
Cardamom, ground
1 Tbsp
Black pepper, ground
1 Tbsp
Cinnamon, ground
2 tsp
Cloves, ground
1 tsp
Nutmeg, ground
1 tsp
Pork Filling
INGREDIENT
WEIGHT
MEASURE
Pork shoulder, trimmed
3 lb 8.00 oz
Olive oil
1/4 cup
Kosher salt
1 tsp
Garlic, fresh, head, cut in half crosswise
3.50 oz
2 each
Jalapeño peppers, fresh, cut in half, seeds removed
3 oz
2 each
Yellow onion, medium, cut in half
6 oz
1 each
Orange, medium sized, quartered
6 oz
1 each
Vegetable stock
1 lb 8.00 oz
3 cups
Unsweetened coconut milk, canned
2 lb 8.50 oz
5 cups
Tomato sauce, canned
15 oz
1 3/4 cups
Mango Salsa
INGREDIENT
WEIGHT
MEASURE
Mango, fresh, large, peeled, diced
1 lb 1.00 oz
1 each
Jalapeño peppers, fresh, minced
3 oz
2 each
Red onion, diced
2 oz
1/2 cup
Cilantro, fresh, chopped
1/2 cup
Lime juice, fresh
2 oz
1/4 cup
Honey
2 Tbsp
Red wine vinegar
1 tsp
Kosher salt
1 tsp
Lime Yogurt
INGREDIENT
WEIGHT
MEASURE
Lime juice, fresh
2 oz
1/4 cup
Honey
2 Tbsp
Olive oil
1 Tbsp
Curried Crepe Batter
INGREDIENT
WEIGHT
MEASURE
Curry powder
1 oz
1/4 cup
Kosher salt
1 tsp
Milk
1 lb 10.00 oz
3 1/4 cups
Olive oil
4 tsp
Eggs, large
8 oz
4 each
Garam Masala
INGREDIENT
WEIGHT
MEASURE
Cumin, ground
2 Tbsp
Coriander, ground
1 Tbsp
Cardamom, ground
1 Tbsp
Black pepper, ground
1 Tbsp
Cinnamon, ground
2 tsp
Cloves, ground
1 tsp
Nutmeg, ground
1 tsp
Pork Filling
INGREDIENT
WEIGHT
MEASURE
Pork shoulder, trimmed
3 lb 8.00 oz
Olive oil
1/4 cup
Kosher salt
1 tsp
Garlic, fresh, head, cut in half crosswise
3.50 oz
2 each
Jalapeño peppers, fresh, cut in half, seeds removed
3 oz
2 each
Yellow onion, medium, cut in half
6 oz
1 each
Orange, medium sized, quartered
6 oz
1 each
Vegetable stock
1 lb 8.00 oz
3 cups
Unsweetened coconut milk, canned
2 lb 8.50 oz
5 cups
Tomato sauce, canned
15 oz
1 3/4 cups
Mango Salsa
INGREDIENT
WEIGHT
MEASURE
Mango, fresh, large, peeled, diced
1 lb 1.00 oz
1 each
Jalapeño peppers, fresh, minced
3 oz
2 each
Red onion, diced
2 oz
1/2 cup
Cilantro, fresh, chopped
1/2 cup
Lime juice, fresh
2 oz
1/4 cup
Honey
2 Tbsp
Red wine vinegar
1 tsp
Kosher salt
1 tsp
Lime Yogurt
INGREDIENT
WEIGHT
MEASURE
Lime juice, fresh
2 oz
1/4 cup
Honey
2 Tbsp
Olive oil
1 Tbsp
Curried Crepe Batter
INGREDIENT
WEIGHT
MEASURE
Curry powder
1 oz
1/4 cup
Kosher salt
1 tsp
Milk
1 lb 10.00 oz
3 1/4 cups
Olive oil
4 tsp
Eggs, large
8 oz
4 each
Garam Masala
  1. Combine all spices in a small bowl.
Pork Filling
  1. Coat pork lightly with 1 Tbsp of the oil; sprinkle with salt. Coat lightly with an additional 1 Tbsp of the oil. Generously coat with Garam Masala, reserving extra to add to the braising liquid.
  2. Heat remaining oil in large Dutch oven or pot with lid over medium high heat. Add pork; lightly brown pork on all sides. Remove from heat.
  3. Add remaining filling ingredients and any reserved Garam Masala if desired for additional flavor; mix well.
  4. Cover; bake as directed below until pork is very tender. Remove pork; shred. Strain remaining liquid; add liquid to shredded meat to moisten as needed. Refrigerate until Assembly.
BAKE:
TEMP
TIME
Convection Oven, low fan*
325°F
3 hours
Standard Oven
325°F
3 hours
*Rotate pans baked in convection oven one-half turn (180°) after 1 1/2 hours of baking.
Mango Salsa
  1. Combine all ingredients. Refrigerate until Assembly.
Lime Yogurt
  1. Combine all ingredients. Refrigerate until Assembly.
Curried Crepe Batter
  1. Place all ingredients in blender container; blend until smooth. Refrigerate at least 1 hour.
  2. Preheat crepe pan or 10-inch nonstick skillet over medium high heat; spray with pan spray. Deposit about 1/4 cup batter into hot pan.
  3. Tilt and swirl batter to the edges. Cook until edges and underside are golden brown and top appears to have no wet batter; flip and cook approx. additional 30 seconds to 1 minute. Stack with parchment between each crepe. Refrigerate until Assembly.
Assembly (Made-to-Order)
  1. For each serving, warm crepe and 4 oz of pork filling. Place filling in crepe; roll up.
  2. Spread about 2 oz (2 Tbsp) Lime Yogurt in circular pattern on individual serving plate. Place filled crepe on Lime Yogurt. Top with about 1/4 cup Mango Salsa. Serve immediately.
 
View Recipe Instructions

Nutrition Information

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Serving Size:
1 crepe with 1/4 cup Mango Salsa
Calories
440
Calories from Fat
190
% Daily Value
Total Fat
21g
32%
Saturated Fat
10g
49%
Trans Fat
0g
Cholesterol
105mg
35%
Sodium
430mg
18%
Total Carbohydrate
44g
15%
Dietary Fiber
4g
18%
Sugars
20g
Protein
19g
Vitamin A
20%
20%
Vitamin C
30%
30%
Calcium
20%
20%
Iron
20%
20%
Exchanges:
1 1/2 Starch; 1/2 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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