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Sugar-Crusted Pork Cabbage Wraps

  • 8servings
  • 236calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, C, P
MineralsCopper, Natrium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup granulated sugar

  2. 1/4 cup packed dark brown sugar

  3. 1 3/4 teaspoons kosher salt

  4. 2 teaspoons freshly ground black pepper

  5. 1/2 teaspoon five-spice powder

  6. 1 (1 1/2-pound) pork tenderloin, trimmed and silver skin removed

  7. Cooking spray

  8. 2 tablespoons canola oil, divided

  9. 2 tablespoons dark sesame oil, divided

  10. 8 Napa cabbage leaves

  11. 2 cups thinly sliced cucumber

  12. 1 cup (1-inch) green onion pieces

  13. 8 teaspoons hoisin sauce

  14. 4 teaspoons sambal oelek (such as Huy Fong chile paste)

Instructions Jump to Ingredients ↑

  1. Combine the first 5 ingredients, stirring well; rub spice mixture evenly over all sides of pork. Place pork in a zip-top plastic bag, and seal. Marinate in refrigerator for 1 hour, turning every 20 minutes.

  2. Preheat oven to 375°.

  3. Remove pork from refrigerator; let stand at room temperature for 30 minutes. Remove pork from bag, and discard marinade. Place pork on a broiler pan coated with cooking spray. Bake at 375° for 25 minutes or until a thermometer inserted in the thickest portion registers 120°. Remove pork from oven; let stand 10 minutes. Cut pork crosswise into 2-inch pieces, and shred with 2 forks.

  4. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon canola and 1 tablespoon sesame oil to pan; swirl to coat. Add half of shredded pork to pan; sauté 4 minutes or until browned and edges are crisp, stirring occasionally. Repeat procedure with remaining oils and pork. Place 1 cabbage leaf on each of 8 plates; divide pork evenly among leaves. Top each serving with 1/4 cup cucumber and 2 tablespoons green onions. Drizzle 1 teaspoon hoisin over each serving; top each with 1/2 teaspoon sambal oelek.

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