pork meatball wrapped in Chinese leaf
In Japan we usually use cabbage as the wrapping for this dish. In England I haven’t been able to find a leaf which is soft enough so on this occasion I used Hakusai (Chinese leaf). It worked so well that I will probably use it more often in this dish.
I’ve simmered the dish in a simple chicken stock, but you could try different stocks, Kimchi stock is also very nice.
crispy sweet and sour belly pork
Subuta is Japanese sweet and sour pour. Very similiar to the type you find in Chinese takeaways, though I havent seen Shiitake used before outside of Japan. The Shiitake give the dish variety in texture and flavour.
Korean style rice dish with poached egg
Bibinba is a very spicy rice dish, which could make a nice change from the commonly eaten fried rice. Its one of my husbands favourite dishes, and has strong individual tastes and textures.
