Mon, 17 March 2025
Serves 4 People
1lb of Bacon
180g Cabbage (approximately 2-3 large green leaves)
1 small onion chopped
2 bay leaves
1 tsp Chinese five spice powder
8 cloves
1 cinnamon stick
Sprinkle of salt
Sprinkle of sugar
Cooked Rice for serving
Vegetable oil for shallow frying
Sauce:
2 tsp Sugar
200ml Water
2 tsp Chu Hou Paste
2 tsp of potato starch
1/3 tsp Chinese five spice powder
1 tbsp soy sauce
Method:
1. Put your bacon in a medium pot and cover with cold water. Add a chopped onion, bay leaves, Chinese five spice powder, cloves and a cinnamon stick. Heat on medium heat until it bubbles then turn to a low simmer.
2. Cook your bacon for 40 mins per pound and then turn the heat off and leave the bacon to cool down in the liquid.
3. To prepare your cabbage, cut out the stalks and use the leafy part only. Wash and finely slice it then blanch them in hot water for 1 minute. Drain and pat them dry using kitchen paper.
4. Fill and heat a quarter of a small pan with vegetable oil. Add in the shredded cabbage and fry for 1-2 minutes until cooked and crispy. Drain on kitchen paper and then season with a sprinkling of salt and sugar.
5. To make the sauce, add the potato starch and five spiced powder into a bowl, then the water and mix together well. Into a small pot on low heat, add your Chu Hou paste, soy sauce, sugar and potato starch liquid. Slowly simmer until well combined.
6. Slice your ham, serve with some rice, shredded cabbage and five spice sauce.
