Chinese Leaves in a Pork Miso

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Chinese leaves bunch		1/2
Sesame oil		4 tsp
pork belly		150g
Spring onions		3
Ginger		10g
Chinese chilli bean sauce		1/2 tsp
Soy sauce		1 tbsp
Miso		1 tbsp
Sugar		1 tsp
Sake		1 tbsp
Water		3 tbsp
Potato starch in 1 tbsp water		1/2 tbsp

Method

Cook

35min

Cut the Chinese leaves into 4 lengths.

Put 1 tbsp sesame oil in a thick pan on medium heat.

Lay out the Chinese leaves at the bottom in one layer and put the lid on. Cook for 10 minutes until nicely browned and soft.

Turn over the cabbage and steam cook for another 10 minutes with the lid on until brown.

In the meantime, chop the pork belly into small pieces. Finely chop the spring onions and ginger.

In another pan, put 1 tsp sesame oil on medium heat and fry the pork belly, spring onions and ginger with the chilli bean sauce for 2-3 minutes.

Add soy sauce, miso, sugar, sake and water and simmer 5 minutes. Add the potato starch in water to thicken the sauce.

Transfer the cabbage from Step 4 onto a serving dish and pour over the pork miso sauce from Step 7.

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