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Minced Pork in Preserved Cabbage
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Serves : 4
Preparation time : 15 minutes
cooking time : 20 minutes
Ingredients :
300g preserved mustard
3 tablespoons oil
2 cloves garlic, minced
2 teaspoons crushed coriander roots and stems
3 shallots, sliced
250g ground pork
2 tablespoons minced galangal or ginger
21/2 tablespoons ground roasted peanuts
2 tablespoons shaved palm sugar or dark brown sugar
2 tablespoons fish sauce
1/2 teaspoon freshly ground black pepper
Method :
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 woks, 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.
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