Cornish-style Ti-huih-ko

Ingredients

In this Cornish-style adaptation of Ti-huih-ko, the traditional Taiwanese ingredients are infused with Cornish flavors. The original dish typically uses soy sauce and Chinese spices for marinating the pork, while the Cornish version incorporates Cornish ale, honey, and aromatic spices to enhance the flavor profile. Additionally, the sticky rice is wrapped around the marinated pork, giving it a unique texture and appearance. We alse have the original recipe for Ti-huih-ko, so you can check it out.

• 500g (1.1 lb) pork shoulder, cut into small cubes 500g (1.1 lb) pork shoulder, cut into small cubes
• 250ml (1 cup) Cornish ale 250ml (1 cup) Cornish ale
• 2 tablespoons honey 2 tablespoons honey
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• 1 teaspoon salt 1 teaspoon salt
• 400g (2 cups) sticky rice, soaked overnight 400g (2 cups) sticky rice, soaked overnight
• 4 large cabbage leaves, blanched 4 large cabbage leaves, blanched

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 35g, 5g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the pork cubes, Cornish ale, honey, minced garlic, black pepper, thyme, rosemary, and salt. Mix well to ensure the pork is evenly coated. Cover and marinate in the refrigerator for at least 2 hours, or overnight for best results.
2. 2.
   Drain the soaked sticky rice and rinse it under cold water until the water runs clear. Drain well.
3. 3.
   Take a cabbage leaf and place a portion of marinated pork in the center. Wrap the cabbage leaf around the pork, forming a small bundle. Repeat with the remaining pork and cabbage leaves.
4. 4.
   Take a handful of sticky rice and flatten it in your palm. Place a pork-filled cabbage bundle in the center and wrap the rice around it, forming a ball. Repeat with the remaining rice and pork bundles.
5. 5.
   Place the rice and pork balls in a steamer basket and steam over high heat for 30-40 minutes, or until the rice is cooked and the pork is tender.
6. 6.
   Remove from the steamer and let them cool slightly before serving. Serve warm as a main dish or as part of a larger meal.

Treat your ingredients with care...

• Sticky rice — Soaking the sticky rice overnight ensures it cooks evenly and achieves the desired sticky texture.
• Cornish ale — Choose a flavorful Cornish ale to enhance the taste of the marinated pork.

Tips & Tricks

• If you prefer a smokier flavor, you can add a teaspoon of smoked paprika to the marinade.
• For a touch of sweetness, drizzle some Cornish honey over the steamed Ti-huih-ko before serving.
• If you don't have access to Cornish ale, you can substitute it with a good-quality English ale.

Serving advice

Serve the Cornish-style Ti-huih-ko as a main dish accompanied by a fresh green salad or steamed vegetables. It can also be enjoyed as a snack or appetizer.

Presentation advice

Arrange the Cornish-style Ti-huih-ko on a platter, garnished with fresh herbs such as thyme or rosemary. The golden-brown color of the steamed rice and the vibrant green cabbage leaves will make for an attractive presentation.