Sugar-Crusted Pork Cabbage Wraps

Ingredients

• 0.5 teaspoon five spice powder 
• 2 teaspoons pepper black freshly ground
• 2 tablespoons canola oil divided
• 2 cups cucumber thinly sliced
• 0.3 cup t brown sugar dark packed
• 2 tablespoons sesame oil dark divided
• 0.3 cup granulated sugar 
• 1 cup spring onion (1-inch)
• 8 teaspoons hoisin sauce 
• 1.8 teaspoons kosher salt 
• 8  cabbage leaves 
• 1.5 pound pork tenderloin skinless trimmed
• 4 teaspoons chili paste depending on your taste pref (such as Huy Fong chile paste)

Equipment

• frying pan
• oven
• kitchen thermometer
• ziploc bags
• broiler pan

Directions

1. Combine the first 5 ingredients, stirring well; rub spice mixture evenly over all sides of pork.
2. Place pork in a zip-top plastic bag, and seal. Marinate in refrigerator for 1 hour, turning every 20 minutes.
3. Preheat oven to 37
4. Remove pork from refrigerator; let stand at room temperature for 30 minutes.
5. Remove pork from bag, and discard marinade.
6. Place pork on a broiler pan coated with cooking spray.
7. Bake at 375 for 25 minutes or until a thermometer inserted in the thickest portion registers 12
8. Remove pork from oven; let stand 10 minutes.
9. Cut pork crosswise into 2-inch pieces, and shred with 2 forks.
10. Heat a large nonstick skillet over medium-high heat.
11. Add 1 tablespoon canola and 1 tablespoon sesame oil to pan; swirl to coat.
12. Add half of shredded pork to pan; saut 4 minutes or until browned and edges are crisp, stirring occasionally. Repeat procedure with remaining oils and pork.
13. 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.
14. Drizzle 1 teaspoon hoisin over each serving; top each with 1/2 teaspoon sambal oelek.