Recipe

Chinese Pork Radicchio Wraps With Hot-sweet Dipping Sauce Recipe

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Ingredients

2 heads radicchio, cores trimmed & leaves separated, rinsed, & drained
1/4 c sugar
1/2 c vegetable oil
2 or 3 drops Sriracha sauce, or more to taste
1/4 tsp Chinese five-spice powder
1 tbsp prepared Chinese-style mustard
3 green onions, ends trimmed & white & light green parts thinly sliced lengthwise into ribbons
1 whole pork tenderloin (1 to 1 1/2 lb.)
1/4 c prepared Chinese plum sauce
1 daikon radish, ends trimmed & grated lengthwise into ribbons
1 clove garlic, peeled
1/2 c plus 2 tbsps soy sauce

Directions

Step #1 In a food processor/blender, 1/2 c soy sauce, whirl garlic, sugar, the oil, & five-spice powder until mixed.
Step #2 Put pork tenderloin in a shallow dish or zip-lock plastic bag & slowly add soy mixture.
Step #3 Turn pork over to coat in marinade.
Step #4 Cover up & put in the fridge at least 1 hr & as long as overnight.
Step #5 Preheat broiler to high.
Step #6 Transfer pork to a roasting pan lined with foil wrap; discard marinade.
Step #7 Position roasting pan 6 to 8 inches below broiler & cook this until meat begins to brown on top, about 10 mins.
Step #8 Turn pork over, move roasting pan to center oven rack, & reduce heat to 350°.
Step #9 Roast meat until a thermometer inserted in center of thickest part reaches 150°, about 30 mins (meat should be slightly pink; cut to check).
Step #10 Transfer to a cutting board, loosely cover with foil wrap, & let rest 10 mins.
Step #11 Meanwhile, mustard, in a small bowl whisk together plum sauce, remaining 2 tbsps soy sauce, & the Sriracha; transfer sauce to a serving dish.
Step #12 To assemble wraps, slice tenderloin very thinly & arrange 1 slice on each radicchio leaf.
Step #13 Top with green onion & radish ribbons.
Step #14 Tuck up the bottom of each leaf & fold sides inward to eat.
Step #15 Drizzle with or dip into sauce.
Step #16 Note: Nutritional analysis is per serving.
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