Tasty Hoisin Pork Cabbage Rolls Your Kids Will Love in Bali, Indonesia

Step 1: Prepare the Cabbage Leaves Bring a large pot of water to a boil and add a pinch of salt.

Gently blanch the cabbage leaves for 1-2 minutes until soft but not overcooked. Use tongs to remove and transfer them to a bowl of cold water to stop the cooking process. Pat dry and set aside.

Step 2: Make the Filling

In a large mixing bowl, combine the ground pork, grated carrot, chopped onion, minced garlic, galangal, hoisin sauce, kecap manis, sesame oil, salt, and pepper.

Use clean hands or a wooden spoon to mix the ingredients until evenly combined, ensuring the flavors are well distributed.

Step 3: Assemble the Rolls

Lay a cabbage leaf flat on a clean surface. Trim the thick stem if necessary to make rolling easier.

Place 2-3 tablespoons of filling near the base of the leaf. Fold the sides over the filling, then roll the leaf tightly from the base to form a compact parcel. Repeat for all leaves.

Step 4: Cook the Rolls

Prepare a large steamer and grease the base with coconut oil to prevent sticking.

Arrange the cabbage rolls in the steamer in a single layer, leaving a small gap between each roll.

Steam over medium heat for 20-25 minutes or until the pork is fully cooked and the rolls are tender.

Step 5: Make the Sauce

Heat a small saucepan over medium heat and combine the hoisin sauce, kecap manis, and chicken stock.

Stir occasionally until the mixture begins to simmer. Gradually add the cornstarch slurry, whisking constantly to avoid lumps.

Simmer for 2-3 minutes until the sauce thickens to a glossy consistency. Remove from heat and set aside.

Step 6: Serve

Arrange the cabbage rolls on a serving plate and drizzle generously with the warm sauce.

Garnish with fresh coriander leaves and lime wedges for an added burst of freshness.

Serve immediately and enjoy the blend of sweet, savory, and tropical flavors.