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.
