24 wong bok leaves
400gm pork shoulder butt, minced
200gm threadfin, minced
1 spring onions, chopped
1 inch ginger, minced
1 garlic, minced
3/4 cup soya sauce
1 small rock sugar
1 tsp Chinese wine
3 cloves garlic, chopped
Fry garlic until golden brown. Remove crispy garlic & set aside. Using its oil, simmer & stir rock sugar with soya sauce & Chinese wine until sugar dissolved. Set aside.
For Cabbage Rolls
1. Blanch wong bok until softened.
2. Mix the filling & set aside.
3. When wing bok leaves are cooled, spoon 1 tbsp of fillings into hardy part of the leaf. Seal the sides with leaf & roll until filling is completely wrapped.
4. Steam for 10 mins.
5. Discard liquid.
6. Add sauce into cabbage rolls & garnish with garlic crisps & parsley.