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.
pork stock noodles with sauteed chilli beansprouts
This is a quick to prepare light meal which can be put together in just a few minutes! The quality of Japanese instant ramen are a lot higher than those that I have tried in England, the noodles are firmer and have a better taste, the stock is also much better.
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.
