Char siu pork ssäm with creamed chilli bean tofu

Using radicchio instead of butter lettuce leaves to wrap the pork parcels adds a pleasing bitter touch, balancing the sweet pork and the creamy, spicy tofu. If bitterness isn't your thing, use crisp cos leaves instead.

You'll need

4 small radishes, trimmed and thinly sliced on a mandoline 2 tsp caster sugar 200 gm silken tofu, coarsely chopped 1½ tbsp chilli bean paste, or to taste (see note) 600 gm char siu pork (see note), thinly sliced 1 radicchio, inner leaves separated, outer leaves reserved for another use Coriander, to serve   Ginger-shallot dressing 1 tbsp grapeseed oil 1 tbsp rice vinegar 1 tbsp tamari (or light soy) 1 golden shallot, finely chopped 2 tsp honey 1 tsp finely grated ginger


  • 01
  • Toss radish, sugar and ¾ tsp sea salt in a non-reactive bowl to combine and leave to soften for 8-10 minutes, then drain.
  • 02
  • Meanwhile, process tofu and chilli bean paste in a small food processor until smooth. Season to taste.
  • 03
  • For ginger-shallot dressing, whisk ingredients in a small bowl to combine and season to taste.
  • 04
  • Arrange pork in a bowl or on a platter with radicchio and coriander. To serve, fill radicchio leaves with pork, top with whipped chilli bean tofu, pickled radishes and coriander and drizzle with dressing to taste.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Additional Notes

Chilli bean paste is available from Asian grocers and supermarkets. Char siu – barbecue pork – is available from Chinese barbecue shops.

Featured in

Nov 2017

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