Name: Char siu pork ssäm with creamed chilli bean tofu
Prep time: 15 min
Total time: 15 min
Yield: 4

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.

Ingredients

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

Method

1.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.

2.Meanwhile, process tofu and chilli bean paste in a small food processor until smooth. Season to taste.

3. For ginger-shallot dressing, whisk ingredients in a small bowl to combine and season to taste.

4.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.

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

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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Styling by Emma Knowles

Ingredients

Method

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