Hello from Thailand! 🤗
- Today, it has been raining heavily here from noon until evening. Before leaving the house to pick up my kids from school, I prepared a meal for them... Minced Pork and Cabbage Rolls are a perfect dish to enjoy hot, especially on a cold, rainy day like this. This recipe is very simple. I cooked them by steaming. I just prepared everything in advance before leaving home and steamed them right before eating. Here are the steps. 😃👇
RECIPE : Minced Pork and Cabbage Rolls
INGREDIENTS 🥬
- Minced Pork: 250 grams
- Chopped carrots Carrot: 100 grams
- Glass Noodles (Dried): 50 grams
- Short-cut Enoki Mushrooms : 50 grams
- Garlic: 10 cloves
- Black Pepper : 1/2 teaspoon
- Coriander Root: 2 roots
- Oyster Sauce: 1 tablespoon
- Light Soy Sauce: 1 tablespoon
- Granulated Sugar: 1/2 teaspoon
- Napa Cabbage
- Coriander Leaves
NOTE
- Coriander Root: This is a key flavor in many Thai dishes. If you cannot find the roots, you can substitute with the lower part of the coriander/cilantro stems, though the flavor is slightly different.
INSTRUCTIONS
Prepare the Glass Noodles
- Soak the glass noodles in warm water until soft(about 10-15 minutes). Drain well and cut into shorter lengths.
Make the Pork Mince Filling
Wash the coriander roots thoroughly and pat dry. Chop them into small pieces.
Peel the garlic cloves, wash, and pat dry.
I used pre-ground black pepper today. If using whole peppercorns, wash and dry them first.
- Pound the coriander root, garlic, and black pepper together in a mortar and pestle until a fine paste forms. This mixture is known as "Sam Krue" (สามเกลอ), a classic Thai flavor base.
- In a mixing bowl, combine the minced pork, the Sam Krue paste, oyster sauce, light soy sauce, and sugar.
- Add the prepared glass noodles, carrots, and enoki mushrooms.
- Mix everything together thoroughly. Knead the mixture for a few minutes until it becomes slightly sticky and binds together. This will give the filling a good texture. Let the filling marinate for about 20 minutes.
Prepare the Cabbage Leaves for Wrapping
Cut the core from the napa cabbage and separate the leaves. Wash each leaf carefully.
Steam the leaves for about 5 minutes until they are pliable. Alternatively, you can blanch them in boiling water for 1-2 minutes.
Immediately transfer the steamed/blanched leaves to a bowl of cold water to stop the cooking process. This helps retain their vibrant green color.
Drain the leaves and let them dry slightly. This process softens the leaves, making them easy to roll without tearing.
Assemble the Rolls
- Lay a prepared cabbage leaf flat on a surface. Place a portion of the minced pork filling near the bottom (stem) end of the leaf.
- Roll the leaf tightly away from you, starting from the bottom.
- Just before you reach the top of the leaf, fold the left and right sides of the leaf inward over the filling. Continue rolling until the entire leaf is sealed.
- Place the finished roll seam-side down. Repeat with the remaining leaves and filling.
Cook the Rolls
- Steam the assembled rolls for approximately 15 minutes,or until the pork filling is fully cooked through.
Serve
- Arrange the steamed rolls on a plate.They can be served with a sukiyaki dipping sauce, or any other sauce you prefer (like a sweet chili sauce or a simple soy-vinegar dip).
- I served mine with a combination of ketchup and chili sauce, which complemented the flavors perfectly.
- The minced pork filling is tender and juicy, pairing wonderfully with the slight sweetness of the napa cabbage.
- Give this recipe a try! You can easily substitute the minced pork with other ground meat you prefer. Just don't skip the glass noodles, they give the filling a fantastic texture. You can also use other large leafy greens for wrapping; just remember to briefly blanch them in hot water to soften them first for easy rolling.
- So, what do you think of today's recipe? I hope you like it and that it provides some inspiration for those who enjoy cooking at home. Thank you for stopping by, and see you next time! ~ BYE 🤗