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
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Wash the coriander roots thoroughly and pat dry. Chop them into small pieces.
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Peel the garlic cloves, wash, and pat dry.
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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
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Cut the core from the napa cabbage and separate the leaves. Wash each leaf carefully.
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Steam the leaves for about 5 minutes until they are pliable. Alternatively, you can blanch them in boiling water for 1-2 minutes.
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Immediately transfer the steamed/blanched leaves to a bowl of cold water to stop the cooking process. This helps retain their vibrant green color.
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Drain the leaves and let them dry slightly. This process softens the leaves, making them easy to roll without tearing.
Assemble the Rolls
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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.
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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 🤗