- 4 bacon chops
- 1 tbsp Demerara sugar
- 1 tbsp grated ginger
- 3 garlic cloves
- 1 orange
- 6 cloves
- 2 star anise or cinnamon sticks
- A pinch of chilli powder
- 2 tbsp tamari
- 2 tbsp cider vinegar
- 200g white rice
- 1 cabbage or a bundle of spring greens
- A bunch of spring onions
- 250ml stock
1. Peel and grate or finely chop the ginger and two of the garlic cloves. Add to a bowl with the zest and juice of the orange, sugar, chilli powder, tamari, cider vinegar and 200ml water. Whisk till mixed.
2. Heat a large frying pan. Add a gloss of oil. Add the bacon chops. Fry for 2 mins on each side till golden. Remove from the pan and set aside.
3. Pour the sauce in to the pan and add the cloves and 1 star anise. Cook for till reduced and beginning to turn syrupy.
4. Place the bacon chops into the sauce and lower the heat. Cook for 10 mins, adding a splash or two of water if needed.
5. Tip the rice into a small pan. Pour in 250ml water, a pinch of salt and the remaining star anise. Bring to the boil. Cover. Turn the heat right down. Simmer for 6 mins or till all the water is absorbed. Take off the heat. Steam, lid on, for 5 mins.
6. Cut the base off the cabbage. Halve, if it’s a big cabbage. Tug the leaves off. Tear into large chunks, discarding the tough stalks.
7. Slice the spring onions on the diagonal. Peel and grate or finely chop the remaining garlic clove. Cut the chilli in half and flick out the seeds. Finely chop.
8. Pour the chicken stock into a wok or deep frying pan. Add a good pinch of the chilli (more or less, to taste) and garlic. Pour in the tamari and cider vinegar. Add the cabbage and spring onions. Cook till just softened, but still bright green and glossy, tossing the cabbage constantly. Dish it all up and feast.