¼ oz. Markon Ready-Set-Serve Green Onions, greens only, sliced
1 oz. Gordon Signature Hoisin Sauce
½ tsp. Sriracha Sauce
1 oz. Markon Ready-Set-Serve Shredded Red Cabbage
2 oz. Dry Pulled Pork BBQ
½ oz. Gordon Choice Gochujang Sauce
1 ct. 4" x 4" Thick Wonton Skins, cut into strips and fried
Heat a crepe pan, tava, or non-stick pan over medium-low heat.
Ladle 4 oz. of the jianbing batter onto the pan off the heat, tilting so the batter coats the surface evenly, like a crepe.
Return the pan to the burner and cook the jianbing to set, about 3 minutes.
Crack an egg on top of the jianbing, using a spoon to mix and spread it to cover the surface.
Sprinkle the sesame seeds and half of the scallions evenly on top of the egg quickly so they adhere.
Turn the heat to medium-high and cook the jianbing for another 2-3 minutes. The egg will bubble slightly.
Flip the jianbing and reduce the heat to medium-low.
Add the hoisin and sriracha to the jianbing, spreading it to completely cover.
Add the shredded red cabbage and the remaining scallions.
Toss the warmed pulled pork with the gochujang sauce and then add to the jianbing.
Add the fried wonton strips and turn off the heat.
Fold the jianbing from one side to the middle, then fold the other side the same way.
Tuck the left and right sides inward, and then fold the right side over on top of the left side.
Remove the jianbing from the pan, cut it in half and stack the halves.
Plate as desired or place in a sandwich pouch for carryout.
Keep the pork hot in a steam well for service or heat to order in a sauté pan with a bit of water.
Cut the wontons into strips and deep-fry at 350°F until golden-brown. Drain and place in a hotel pan lined with a perforated insert. Once cooled, store in air-tight containers. If desired, use individual portioned and fried wonton strips instead of frying your own.
For volume, mix the hoisin and sriracha and keep in a squeeze bottle.