Fourth of July-themed food can be undeniably cheesy, but we’ve got a great way to embrace the red, white and blue color scheme (and no, we’re not talking about whipped cream-frosted, berry-decorated sheet cake). Our fluffy, snow-white Chinese steamed buns are glazed with a spicy, blueberry-sriracha sauce, and topped with ribbons of crunchy red cabbage, for a fabulous party dish that’s totally holiday appropriate, yet entirely unique!
1 2-pound pork tenderloin
2 cups of shredded red cabbage
12 Chinese steam buns
1 teaspoon of sugar
1 tablespoon of rice vinegar
1 ½ cups of fresh blueberries
1/2 teaspoon of Chinese 5-spice powder
2 tablespoons of hoisin sauce
1 tablespoon of soy sauce
1 teaspoon of sriracha
For the sauce: In a medium-sized saucepot, combine the sugar, rice vinegar, blueberries and 5-spice powder. Bring to a simmer over medium heat. Turn heat to low, and cook until liquid reduces by 1/3. Add hoisin, soy and sriracha.
For the pork: Preheat grill to medium heat. Season pork with salt and pepper. Sear, turning to cook on all sides, 10-15 minutes. Brush with half of the blueberry sauce, turning frequently, until pork is thoroughly glazed, about 10 minutes more (a meat thermometer should read about 150°F). Set aside and let rest for 5 minutes. Carve crosswise into 12 slices.
To assemble the pork buns: Prepare steam buns according to the package directions. Fill each with a slice of pork and a small handful of shredded red cabbage. Drizzle with the reserved sauce.