- 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
Pan-fry pork rashers until golden and cooked through, adding teriyaki sauce in the last minute of cooking time to coat the rashers.
Slice and stuff into young baby red cabbage leaves.
Toss the sliced radishes with sambal oelek and add to the wraps.
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.