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5 minutes

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10 minutes

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25 minutes

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5 minutes

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10 minutes

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15 minutes

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20 minutes

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Milk-and-butter-poached corn on the cob

15 - 20 minutes

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Creamy Brussels sprouts

5 minutes

Cabbage leaf wraps with crispy pork

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

4 pork rashers
1⁄4 cup teriyaki sauce
1 head baby red cabbage
8 radishes, sliced
1 T sambal oelek
Rice noodles, cooked to package instructions
Sesame seeds, for garnishing

Method

1. Pan-fry pork rashers until golden and cooked through, adding teriyaki sauce in the last minute of cooking time to coat the rashers.

2. Slice and stuff into young baby red cabbage leaves.

3. Toss the sliced radishes with sambal oelek and add to the wraps.

4. Top with a bundle of cooked rice noodles and sprinkle with sesame seeds. Roll up and secure with a toothpick to serve.

Cook's note: Sticky, salty pork with fresh, crunchy cabbage is a hard-to-beat combo.

Discover more recipes featuring pork here.

Spinach lasagne

Charred blood orange and mozzarella salad

Easy winter veg “tarte tatin”

Berry spritzer

Celery bites with strawberry-top pesto

Mediterranean couscous salad

Chicken livers with carrot mash and crispy kale

Christmas Yule log

Chocolate honeycomb

Easy coconut-and-chocolate macaroons

Samp-and-bean risotto with poached eggs and Parmesan corn shards

Milk-and-butter-poached corn on the cob

Creamy Brussels sprouts

Chicken in coconut “gravy”

Cabbage leaf wraps with crispy pork

Cabbage leaf wraps with crispy pork

Ingredients

Method