3/4 pound ground pork, naturally fed
3/4 pound ground beef
1 large onion, 1/4-inch dice
1 tablespoon minced garlic
2 tablespoons Worcestershire sauce
2 heaping tablespoons kochu jang
1/2 cup panko breadcrumbs
1 head snow (Napa) cabbage, julienned
Kochu karu, for garnish
Kosher salt and freshly ground black pepper
Prepare a steamer over a wok of boiling water. In a large bowl, combine pork, beef, onion, garlic, Worcestershire sauce, kochu jang, panko and egg. Season with salt and pepper and mix until just combined. Check flavor by microwaving or sautéing a small portion. Form into small meatballs and place on bed of julienne cabbage inside steamer. Steam for about 8-10 minutes, until cooked through. To serve, scoop cabbage (the lion's mane) and meatballs together. Garnish with kochu karu, if desired.
Petit Bistro Pinot NoirFrom Languedoc, France. Attractively lively fruit flavors leading to a long finish. Thanks to the introduction of progressive, new, more rigorous vineyard management techniques in the past 20 years by innovative growers, the Languedoc is sometimes hailed as “the California of France.” Serve with cold cuts, sausages, steaks, pork chops, roast chicken or tomato sauce-based dishes.