12 basic dough disks (recipe on page 48)
Filling
300g of ground pork
2 tablespoons of salt
1 pinch of cayenne pepper
2 tablespoons of grated ginger
1/3 cup of toasted and ground almonds
2 tablespoons of dark brown sugar
3 tablespoons of olive oil
2 sweet oranges, peeled and cubed
Sauce
3/4 cup of ketchup
1/3 cup of water
2 tablespoons of vinegar
1 pinch of salt
1 tablespoon of cornstarch
12 basic dough disks (recipe on page 48)
Filling
300g of ground pork
2 tablespoons of salt
1 pinch of cayenne pepper
2 tablespoons of grated ginger
1/3 cup of toasted and ground almonds
2 tablespoons of dark brown sugar
3 tablespoons of olive oil
2 sweet oranges, peeled and cubed
Sauce
3/4 cup of ketchup
1/3 cup of water
2 tablespoons of vinegar
1 pinch of salt
1 tablespoon of cornstarch
Mix the ingredients, except for the olive oil and orange
Heat a large frying pan with the olive oil
Mix everything and braise until the meat is cooked
Place in a baking dish with the orange
Sauce
Simmer the ingredients until thickened
Assembly
1
Distribute the filling among the dough disks and roll each one like a roulade
2
Serve the crepes drizzled with the sauce.
