Chines BBQ Pork Buns

½ cup soy sauce ¼ cup hoisin sauce ¼ cup rice vinegar ¼ cup light brown sugar 2 garlic cloves, grated 2 teaspoon Chinese five-spice powder 1 teaspoon chili garlic paste 1 pork tenderloin, about 2 pounds Canola oil for brushing 2 large carrots, peeled 1 large zucchini 1 large daikon radish, peeled 3 tablespoon rice vinegar 1 tablespoon Asian sesame oil Kosher salt 16 store-bought folded Chinese buns ½ cup (¾ oz) fresh cilantro ½ cup (2 oz) thinly sliced radishes ½ cup (3 oz) roasted peanut halves

To make the marinade for the pork, in a large nonreactive bowl, whisk together the soy sauce, hoisin, rice vinegar, brown sugar, garlic, five-spice powder, and chili garlic paste until the sugar is dissolved and the ingredients are thoroughly combined. Cut the pork in half, lengthwise (forming to long thinner pieces.) Place the pork in the bowl (or in a shallow dish) so that it's covered by the marinade. Cover the bowl and refrigerate for at least 2 hours or up to overnight. To make the vegetable noodles, using a spiralizer, spiralize the carrots, zucchini and radish using the second-thinnest blade. Place all the vegetables in a bowl and add the rice vinegar and sesame oil. Toss to coat and season to taste with salt. Cover and let sit at room temperature for at least 30 minutes and up to 2 hours. About 30 minutes before you plan to begin grilling, remove the pork from the refrigerator and let sit in the marinade at room temperature for 30 minutes. Preheat a grill to medium-high. Brush the cooking surface lightly with canola oil. Remove the pork from the marinade; reserve the marinade. Place the pork on the grill and cook, turning once or twice, until the outside is nicely grill-marked and an instant-read thermometer inserted into the thickest part of the tenderloin registers 145°F, about 10-15 minutes. Steam Chinese buns according to the package instructions While the pork is cooking, transfer the reserved marinade to a small saucepan over high heat. Bring to a boil, then reduce the heat to a simmer. Cook until the mixture has thickened enough to coat the back of a spoon, 5 to 7 minutes. Remove from the heat and set aside. Transfer the pork to a carving board and let rest for 5 minutes. Slice the pork into rounds about ¼ inch thick. To assemble, fill each of the buns with a few pieces of pork and drizzle with a little of the reduced marinade. Top with the some of the cilantro leaves, radishes and peanuts and serve immediately with the vegetable noodles alongside. Serves 6 to 8.