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.
4small radishes, trimmed and thinly sliced on a mandoline2 tspcaster sugar200 gmsilken tofu, coarsely chopped1½ tbspchilli bean paste, or to taste (see note)600 gmchar siu pork (see note), thinly sliced1radicchio, inner leaves separated, outer leaves reserved for another useCoriander, to serveGinger-shallot dressing1 tbspgrapeseed oil1 tbsprice vinegar1 tbsptamari (or light soy)1golden shallot, finely chopped2 tsphoney1 tspfinely grated ginger
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.
Meanwhile, process tofu and chilli bean paste in a small food processor until smooth. Season to taste.
For ginger-shallot dressing, whisk ingredients in a small bowl to combine and season to taste.
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.