Egg roll in a bowl

Servings: 4

600 to 800g british pork mince

40g ginger

350g cabbage

70g shallots

60ml soy sauce

10ml hot sauce

15ml sesame oil

salt, pepper, hot paprika

lemon grass (optional)

hot peppers (optional)

subheading: Garnish:

sesame (5g per portion)

spring onion

ketchup (15g per portion)

subheading: Prep:

Shred the cabbage

Cut the shallots into strips

Dice ginger and hot peppers

Mix soy sauce with hot sauce

subheading: Cooking:

Sear the meat on high heat (use some of the oil if meat is lean) and put aside

Fry shallots and ginger until soft (if using hot peppers add them now)

Add the cabbage in batches. Add a spoon of water to make it wilt faster.

Re-add the meat, add the sauce, add remaining oil

Add salt and pepper

Add hot peppers until the mix is hot enough

Keep a few minutes on medium-high heat until the meat is cooked

subheading: Serving:

Put the mix on a plate

Add ketchup

Add sesame

Add spring onion