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.
- 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
- 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
- 1Toss radish, sugar and ¾ tsp sea salt in a non-reactive bowl to combine and leave to soften for 8-10 minutes, then drain.
- 2Meanwhile, process tofu and chilli bean paste in a small food processor until smooth. Season to taste.
- 3For ginger-shallot dressing, whisk ingredients in a small bowl to combine and season to taste.
- 4Arrange 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.
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