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Spicy pork parcels steamed in cabbage leaves | townfood - recipes, restaurant reviews and food news

Spicy pork parcels steamed in cabbage leaves

Description

A delicious healthy alternative to fried spring rolls. These little parcels are light and fresh, and go fantastically with a bit of sweet chili dipping sauce. If you have small bamboo steamers, put four in each and serve in the steamers. You’ll be surprised how quickly they cook, so make sure you don’t over-do them.

Ingredients

300glean pork mince (or three trimmed loin steaks)
2clvgarlic
1 thumb ginger
1 red chili
1 spring onion
1 handful fresh coriander
1⁄2 lime
1tbspsoy sauce
1 chinese cabbage ('sweetheart' cabbage also works)

Summary

Yield
Parcels
Prep time30 minutes
Tagsstarter pork oriental light meal cabbage

Instructions

Put all the ingredients, apart from the pork, lime and soy into a small blender and blitz until fine. Remove from the blender and set aside.

If you are using loin steaks, make sure all the fat is trimmed off, and then blend slightly to a course mince.

Combine the pork with the blended garlic and ginger mixture, add the soy and the juice from half the lime. Make sure this is mixed well.

Bring a large pan of water to the boil.

Remove the leaves from the cabbage, making sure you don’t rip them, until you have 8 large leaves.

Blanch the leaves for around one minute until they are malleable. It’s easiest to do this in batches, maybe four at a time.

Take a heaped dessertspoon of the pork mixture and place this in the middle of one blanched cabbage leaf.

Bring together two sides of the cabbage leaves over the pork, then bring one remaining side over and roll the parcel into a spring roll shape. It’s a bit fiddly, but be patient.

Put your parcels into bamboo steamers and steam over boiling water for 8-10 minutes, until they are firm to the touch.

Serve with some sweet chili dipping sauce.

pork steamed in cabbage leaves