Ingredients

400g regular pork mince (not low fat)
1 tablespoon fresh ginger, grated
½ cup coriander, finely chopped, plus a few extra sprigs to serve
1 small free range egg
2 green spring onions, finely sliced
2 tablespoons soy sauce (Gluten Free allergies use alternative)
2 teaspoons sesame oil
pinch ground white pepper
12 large outer Wombok leaves (Chinese cabbage), blanched and dried

Fragrant chilli oil:
200ml Squeaky Gate Extra Virgin Olive Oil
½ teaspoons whole fennel seeds
1 star anise
1 bay leaf
2 cloves garlic, grated
1/3 cup dried chilli flakes

Method

To make the chilli oil, place the extra virgin olive oil, fennel seeds, bay leaf and star anise in a small pot over a medium/low heat. Leave to infuse for 6-8 minutes, making sure not to burn the aromatics. Remove the fennel, star anise & bay leaf from the oil and add in the garlic and chilli flakes. Leave on a very low heat for 1-2 minutes, then take off the heat and leave to infuse for 15 minutes.

Place the pork mince, ginger, coriander, egg, spring onion, soy, sesame oil and white pepper in a large bowl. Mix well with a wooden spoon until it forms a ball.

Place the cabbage leaves onto a clean work surface with the tip of the cabbage leaf pointing away from you. Slice the middle tough stem out of the leaf so you have a large floppy leaf. Divide the pork mince amongst the cabbage leaves near the base, and roll them up, tucking in the sides to form a fat cigar shape.

Fill a steamer basket with the cabbage rolls and place over a pot or wok of boiling water and cover with a tight-fitting lid. Steam for 20 minutes, or until the pork mince is just cooked in the middle. Remove the cabbage rolls from the steamer and serve with some coriander sprigs and the chilli oil.