Chilli Pork and Cabbage Rolls

Serves 4

Chilli pork and cabbage rolls
Photo: Sue Stubbs

Warm up on the inside with this delicious and simple recipe by Meredith Kirton from Grow Harvest Cook.


  • 1 tablespoon peanut oil
  • 3 garlic cloves, crushed
  • 2 tablespoons grated fresh ginger
  • 2 long red chillies, chopped
  • 750 g (1 lb 11 oz) minced (ground) pork
  • 1 bunch gai larn (Chinese broccoli), trimmed, washed and chopped
  • 4 spring onions (scallions), chopped
  • ¼ cup soy sauce
  • 2 teaspoons fish sauce
  • 1 teaspoon sugar
  • 8 savoy cabbage leaves, core trimmed
  • hoisin sauce to serve


1 Heat the oil in a large frying pan over a medium heat. Cook the garlic, ginger and chilli for 30 seconds or until fragrant. Increase the heat to high. Add the pork and cook for 5 minutes, stirring, until brown.

2 Add the gai larn and spring onions and cook for 2 minutes, until tender. Mix together the soy sauce, fi sh sauce, sugar and ¼ cup water. Add to the pork and cook for 5 minutes, until the sauce has reduced slightly.

3 Meanwhile, blanch the cabbage leaves in a large saucepan of boiling water. Drain well. Spoon the pork mixture into the leaves and wrap them to form a parcel. Serve with the hoisin sauce.


TIP You can try minced (ground) chicken or beef if you prefer,

instead of the pork.

Recipe: Meredith Kirton Grow Harvest Cook published by Hardie Grant books