Chinese Leaves & Minced Pork M

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Chinese leaves bunch		1/2
Minced beef & pork		300g
Bacon rashers		6
Onion		1
Potato starch or cornflour		1 tbsp
Cooked rice		100g
Egg		1
Nutmeg		a little
Salt & pepper		as required
Bay leaf		1
Tinned tomatoes		1
Stock cube		1
Hot water		1/2 cup
Wholegrain mustard		as required
Potato starch in a bit of water		as required

Method

Prep

20min

Cook

35min

Separate the Chinese leaves and cut these and the bacon into half across. Finely chop the onion.

Put the onion in a bowl and dredge with the potato starch.

Add the minced meat, cooked rice, egg, salt & pepper and nutmeg and mix together by hand.

In a deep pan, lay the bottom ends of the Chinese leaves and top with half of Step 3. Spread out evenly. Top with half of the bacon and half of the Chinese leaves green parts.

Layer again with the remaining half of the minced meat, bacon and Chinese leaves.

Sieve the tinned tomatoes over the top and the pour in the stock (cube dissolved in water). Add the bay leaf and put the lid on. Turn the heat on high.

When it starts to boil, turn the heat down to low and simmer for 30 minutes. Remove the minced meat and Chinese leaves layered cake onto a plate.

Pour in the potato starch in water to thicken the remaining sauce, then pour this over the cake. Serve with the wholegrain mustard in slices to see the layers.

Tips & Note

●Using the Chinese leaves will give this dish a softer texture than using cabbage
●This recipe makes a millefeuille dish from a rolled cabbage recipe, they're essentially the same
●The rice works to hold the cake together and also fills you up nicely

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