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Minced Pork in Preserved Cabbage Recipe

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    Source: www.vietnamese-recipes.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B6, B9, H, C
    MineralsSelenium, Copper, Iodine, Fluorine, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. Ingredients :Serves 4

    2. 300 g 3 tablespoons 2 cloves

    3. 2 teaspoons 3 250 g 2 tablespoons 2 1/2 tablespoons 2 tablespoons 2 tablespoons 1/2 teaspoon Preserved mustard cabbage

    4. Oil

    5. Garlic, minced

    6. Crushed coriander roots and stems

    7. Shallots, sliced

    8. Ground pork

    9. Minced galangal or ginger

    10. Ground roasted peanuts

    11. Shaved palm sugar or dark brown sugar

    12. Fish sauce

    13. Freshly ground black pepper

    Instructions Jump to Ingredients ↑

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

    2. Heat 2 tablespoons oil in a wok over highheat and stir fry the garlic, coriander roots and shallots untilfragrant, about 1 minute.

    3. Add the pork and stir fry until cooked.

    4. Add the galangal root and peanuts. Mixwell and season with the palm sugar, fish sauce and black pepper.

    5. Stir fry for a further minute until thesauce is thick. Set aside.

    6. In the same wok, heat 1 tablespoon oilover medium heat. Stir fry the preserved mustard cabbage leaves forabout 1 minute.

    7. Remove and set aside to cool.

    8. Wet your hands. Shape the pork mixtureinto small balls and wrap in preserved mustard cabbage leaves.

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