Mushu Pork Burritos
Ingredients:
1 oz. Red bell peppers
1 oz. Green bell peppers
1 oz. Yellow bell peppers
½ oz. Celery
½ oz. white cabbage
½ oz. red cabbage
2 oz. Braise pork butt
3 each Mushu wrappers
2 oz. Hoisin sauce
1 tsp. Oil olive
1 Cilantro sprig
In a pan, add oil.
Fry the braised pork, stir in the vegetables.
Cook then quickly add hoisin sauce and take the pan off the heat.
Warm mushu wrappers and divide in three and form the burritos.
About Jose Reyes Torres, Executive Chef, Fog City Diner:
Born in El Salvador, Jose Reyes Torres arrived in the United States at the tender age of 21. It was then he began the first leg of his journey at the iconic Fog City Diner. Starting as a dishwasher, Jose quickly rose through the ranks - working his way through every position in the kitchen to Executive Chef. Through the course of his tenure, Torres has had the opportunity to work with such talented Bay Area Chefs as Cindy Pawlcyn, Bruce Hill, and Michael Chiarello. Mr. Torres is firmly in the Executive Chef position and steadfastly insuring the high quality and innovative, as well as, classic California cuisine that has made Fog City Diner famous.
>> Website: http://www.fogcitydiner.com/
