Oriental pork and cabbage rolls

Place the pork in a bowl and add the water chestnuts, five-spice powder, ginger, spring onions, soy sauce, garlic and egg. Mix thoroughly with your hands or a fork until the ingredients are well blended, then divide into 8 equal portions.

Cut the tough stalk from the base of each cabbage leaf with a sharp knife. Place a portion of the pork mixture in the centre of each cabbage leaf, then wrap the leaf around the filling to enclose it.

Pour the stock into the bottom section of a large steamer. Arrange the cabbage rolls, join side down, in one layer in the top section. Steam for 15 minutes or until the cabbage is tender and the rolls are firm when pressed. Remove the top section from the steamer and keep the cabbage rolls hot.

Mix the cornflour with 2 tbsp water, then stir this mixture into the stock in the bottom of the steamer. Bring to the boil and simmer, stirring constantly, until slightly thickened. Add the chilli sauce.

Serve the cabbage rolls with the sauce spooned over and sprinkled with curls of spring onion.