Rolled Cabbage and Pork Broth

For the Broth:

• 2 onions, finely chopped
• 4 cloves garlic, minced
• 2cm ginger, minced
• 3 litres of vegetable stock
• 2 small carrots, diced
• 2 spring onions, sliced
• 150g shiitake mushrooms, thinly sliced
• 2 red chillies, sliced
• 1 star anise
• 1 cinnamon stick
• Soy sauce to taste
• Dash of sesame oil for frying
• 1 tablespoon canola oil for frying
• Coriander for garnish

For the Pork and Cabbage Parcel:

• 500g pork mince
• 1 small cabbage, leaves removed
• 2 spring onions (green parts only)
• 4 tablespoons soy sauce
• 1 teaspoon sesame oil
• Black pepper

Add water to a small pot and bring to a boil. Peel the leaves off the cabbage and remove the thick white vein. Once the water is boiling, place the cabbage inside and blanch for 1 minute until bright green. Plunge into ice water to keep them vibrant.

Place the pork mince in a bowl and season with the soy sauce, sesame oil, and black pepper. Mix well. Roll the mince into tablespoon-sized balls and wrap each ball in the blanched cabbage leaves. Secure with thin slices of the spring onion greens. Set aside.

To make the broth, place the Le Creuset Pokémon 20cm Enamel on Steel Casserole on medium heat. Drizzle 1 tablespoon of canola oil and a splash of the sesame oil. Sauté the onions and carrots until the onions are translucent. Add the spring onions, garlic, ginger, star anise, and cinnamon and sauté until fragrant. Add the chilli followed by the stock, bring to a boil, then reduce to a simmer. Simmer on low for 40 minutes. While the broth is simmering, use a ladle to skim off any fat that rises to the surface and discard. Adjust the seasoning of the broth to your liking with the soy sauce. Just before serving, place the cabbage and pork parcels into the broth and poach for 10 minutes. Add the shitake mushrooms and garnish with fresh coriander and more sliced chilli if you wish.