Here’s one of our favorite recipes from Chef Dave Cruz of San Francisco’s popular allergen-friendly, clean-eating restaurant, Little Gem. Tucked into light-yet-sturdy crepes, the unctuous, savory flavors of roasted pork, hoisin sauce, and pea shoots transform the comfort-classic moo shu pork recipe into a truly divine eating experience.
Slow-Roasted Pork and Pea Shoot Moo Shu–Style Wraps Gluten-Free Recipe
Refrigerate the extra roasted pork (there will be a nice amount) for up to a week; it tastes even better rewarmed in aluminum foil and is great for tacos, sandwiches, or plate lunches. (Or double the recipe to feed a sizeable crowd.) Note: plan for at least 5-1/2 hours of roasting and resting time for the pork.
- 1 cup loosely packed fresh sage leaves
- 1/2 cup extra-virgin olive oil
- 2-1/2 tablespoons fresh rosemary
- Zest of 1 lemon
- 4 large cloves garlic
- 1 teaspoon red pepper flakes
- 1 (2-1/2-pound) boneless pork butt, tied with butcher’s twine into a round roast
- 1 tablespoon kosher salt
- 6 Tapioca Crepes (below)
- 6 tablespoons gluten-free hoisin sauce
- 1 cup pea shoots
- 1 bunch green onions, thinly sliced, keeping the white and green slices separate
Preheat the oven to 250°F. In a food processor, combine the sage, olive oil, rosemary, lemon zest, garlic, and red pepper flakes and process until thick and well combined.
Rub the mixture all over the pork, sprinkle with the salt, and roast in a roasting pan until a skewer inserted into the center of the pork shows no resistance, about 3-1/2 hours. Let the pork rest, tented in aluminum foil, for at least 2 hours. Slice into bitesize chunks or pull the meat apart with a fork, wrap in foil, and reheat before serving.
Spread three crepes on a clean surface and spoon 1 tablespoon hoisin sauce in one quadrant of each crepe. Add a mound of roasted pork to each. Top with pea shoots and white slices of green onion. Carefully fold each crepe in half over the filling, then in half again over the filling to create a wedge. Transfer the crepes to a serving plate. Repeat with the remaining crepes. Top them with the remaining green onion and serve immediately.
- 3 eggs
- 1 cup plus 1 tablespoon coconut milk, at room temperature
- 1 tablespoon extra-virgin olive oil
- 1 cup tapioca flour
- 1/4 cup coconut flour
- 1 teaspoon kosher salt
- Gluten-free cooking spray
In a mixing bowl, whisk together the eggs, coconut milk, and oil. In another bowl, combine the flours and the salt. Add the dry ingredients to the wet and whisk until mostly smooth.
Spray a large nonstick crepe pan or sauté pan with cooking spray and heat over medium heat. Once the pan is hot, ladle or pour 1/3 cup batter into the pan. Gently tilt and shake the pan to make the batter cover the bottom of the pan. If there are any holes, touch the spot with the bottom of the ladle to fill. Once the crepe edges just begin to brown and curl, 1 to 1-1/2 minutes, carefully flip the crepe. After 15 to 20 seconds, transfer the crepe to a plate. Repeat with the remaining batter to create a stack.
Photography Erin Ng