Print
Cabbage Rolls with Pork
The marriage of tender cabbage leaves and perfectly seasoned pork creates a dish that's greater than the sum of its parts. Let's uncover the secrets behind this timeless recipe.
INGREDIENTS
Main Ingredients
- ·8 Chinese cabbage leaves (about 300g, remove the stems and keep the leaves)
- ·200g ground pork (minced into a paste)
Additional Ingredients
- ·5g minced ginger
- ·5g minced white part of green onion
- ·Chopped green onions, as needed (for garnish)
Seasonings
- ·3g salt
- ·2g sugar
- ·5ml light soy sauce
- ·3ml dark soy sauce
- ·2ml sesame oil
- ·2g white pepper
- ·5ml cooking oil
- ·10g chili sauce
- ·Cornstarch slurry, as needed
DIRECTIONS
Step 1
Select 1 Chinese cabbage. Take out 8 Napa cabbage (remove the stems), set aside; Chop the white part of green onion and ginger into minced pieces. Mince 200 grams of pork into a paste.
Step 2
Put the minced meat into a bowl. Add 3 grams of salt, 2 grams of sugar, 5 grams of minced ginger, 5 grams of minced white part of green onion, 5 milliliters of light soy sauce, 3 milliliters of dark soy sauce, 2 milliliters of sesame oil and 2 grams of white pepper. Stir well in the same direction to make the meat filling.
Step 3
Pour a small half pot of water into a pot. Bring it to a boil over high heat. Put the Chinese cabbage leaves into the pot and blanch for 1.5 to 2 minutes until the leaves become soft. Take them out and quickly rinse them with cold water to keep them crisp and tender.
Step 4
After the cabbage leaves are completely cooled, lay them flat on a chopping board. Scoop 1 spoonful of the prepared meat filling onto each cabbage leaf. Arrange them neatly and then gently roll them up into meat rolls. Place the meat rolls on a plate.
Step 5
Put the meat rolls on the plate into a steamer and steam them over water for 12 minutes.
Step 6
Heat another pot and pour 5 milliliters of oil into it. Add 10 grams of chili sauce. When the oil is hot and starts to steam, pour the fresh juice exuded when steaming the Chinese cabbage into the pot. Stir well with the chili sauce. Then add an appropriate amount of Cornstarch slurry to thicken the sauce and finally sprinkle an appropriate amount of chopped green onions and stir well.
Step 7
Evenly pour the prepared drizzling sauce over the steamed cabbage and pork rolls, and then you can enjoy them.