Jan 28th: Vietnamese Pork in Savy Cabbage, Dumplings, Pak Choi with Oyster Sauce

Recipe Source:  unknown. I got it off a slowcooker recipe list in 2004 (apparently, according to the printout) but it wasn't an original recipe of the person posting it, and the source isn't quoted, as far as I can tell.

Tasting notes: I've made this about a billion times, as we all like it. However, I've never made it in the slow-cooker; I just use a steamer (so have modified the directions bellow accordingly). I usually add a bit of grated carrot to the mix. And we prefer the sauce with less lemon juice in it.  The rolls work ok cold the next day, as well, if there are any left.  The dumplings aren't homemade; they come from the Chinese supermarkets. And the pakchoi is just stir fried a little then steamed with some oyster sauce.

Vietnamese Pork in Savoy Cabbage

20 Leaves Savoy Cabbage

Filling:

500g lean ground pork

1 medium carrot, grated (optional)

finely chopped Savoy Cabbage (if you have some left after removing leaves) (optional)

1 small tin water chestnuts, chopped

1 large garlic clove, minced

1 bunch spring onions, chopped

2 tbsps chopped fresh mint

1 1/2 tsp minced ginger

1 1/2 tsp lemon juice

1/4 tsp Chinese hot chili oil

1/4 tsp sugar

1/8 tsp salt

Sauce:

1/3 cup soy sauce

3 tbsp lemon juice (we use less)

1 1/2 tsp sugar

1 1/2 tsp minced ginger

1/4 tsp chili oil

1 garlic clove, minced

1 1/2 tsp chopped fresh coriander

1 1/2 tsp chopped fresh mint

1. Drop cabbage leaves into boiling water and cook 1 or 2 minutes until pliable. Immediately plunge into cold water to stop cooking; drain well.  Trim the thick end of the stem where necessary on each leaf, to allow them to roll.

2. In a medium bowl, combine the filling ingredients. Place about 1 1/2 tbsp mixture in centre of each cabbage leaf (or more or less according to size of leaf). Roll to enclose mixture.

3. Place rolls in bamboo steamer (2 tiers of an 8" steamer will fit, if you stack some on top); alternatively place on crumbled foil or trivet inside a large saucepan, stacking if necessary. Add a small amount of boiling water (not touching rolls), pop lid on and steam until cooked, 20-30 minutes.

4. Meanwhile, make sauce. Bring all ingredients to a boil in a small saucepan over a medium heat, stirring constantly. Reduce heat and simmer 2-3 minutes, pour over cooked rolls or serve in small dishes for dipping.