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Tenderloin Takeout

Crispy Pastry Pork Pockets with a Sharp Vinegar-Hot-Sauce Dip

1 hour
Serves 4
DinnerChineseDairy-freeNut-freeShellfish-free
Herb's take

If you've ever wished dim sum had more sizzle, this is your dinner jam. We'll wrap succulent pork tenderloin in crisp pockets, then bake and dip for maximum flavor, plus you'll learn the secret of the shatteringly thin Chinese 'puff' crust.

Ingredients

Yield
4

Instructions

  1. 01
    In a medium bowl, combine the pork tenderloin cubes, soy sauce, Shaoxing wine, sugar, cornstarch, and sesame oil. Mix well and let marinate for 15 minutes.
  2. 02
    Heat 1 tablespoon of neutral oil in a large skillet or wok over medium-high heat. Add the marinated pork and sear for 3 minutes, stirring frequently, until mostly cooked but still a little pink inside. Transfer to a plate.
  3. 03
    Return skillet to medium heat, add remaining 1 tablespoon neutral oil. Add white parts of the scallion, garlic, Sichuan peppercorns, and five-spice powder. Stir-fry for 1 minute until fragrant.
  4. 04
    Return pork to the skillet, tossing with aromatics for 1 minute until just cooked through and coated in spices. Remove from heat and let cool for 10 minutes.
  5. 05
    Preheat oven to 425°F. Line a baking sheet with parchment paper.
  6. 06
    Lay out one spring roll wrapper with a corner facing you. Place about 2 tablespoons of pork mixture near the bottom corner. Fold the corner over the filling, then tuck in the sides and roll up tightly. Brush the exposed tip with beaten egg and seal. Repeat with remaining wrappers and filling.
  7. 07
    Place pork pockets seam side down on the baking sheet. Brush tops lightly with more beaten egg. Bake for 16 to 20 minutes until golden and crisp, rotating pan halfway through.
  8. 08
    While the pockets bake, make the dip: In a small bowl, whisk together black vinegar, chili oil, and hot sauce. Stir in the chopped green parts of the scallion.
  9. 09
    Serve pork pockets hot with the sharp vinegar-hot-sauce dip on the side.

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Tenderloin Takeout | Cook with Herb