Minced Pork in Preserved Cabbage Recipe

Ingredients : Serves 4

300 g

3 tablespoons

2 cloves

2 teaspoons

3

250 g

2 tablespoons

2 1/2 tablespoons

2 tablespoons

2 tablespoons

1/2 teaspoon

Preserved mustard cabbage

Oil

Garlic, minced

Crushed coriander roots and stems

Shallots, sliced

Ground pork

Minced galangal or ginger

Ground roasted peanuts

Shaved palm sugar or dark brown sugar

Fish sauce

Freshly ground black pepper

• Soak the preserved mustard cabbage in cold water for about 1 hour to remove the salt. Drain and set aside.

• Heat 2 tablespoons oil in a wok over high heat and stir fry the garlic, coriander roots and shallots until fragrant, about 1 minute.

• Add the pork and stir fry until cooked.

• Add the galangal root and peanuts. Mix well and season with the palm sugar, fish sauce and black pepper.

• Stir fry for a further minute until the sauce is thick. Set aside.

• In the same wok, heat 1 tablespoon oil over medium heat. Stir fry the preserved mustard cabbage leaves for about 1 minute.

• Remove and set aside to cool.

• Wet your hands. Shape the pork mixture into small balls and wrap in preserved mustard cabbage leaves.