Pork Wrapped in Chinese Cabbage

For the pork in Chinese cabbage coat, cut the Chinese cabbage into leaves. Sauté pork fish and let rest. Blanch Chinese cabbage leaves and quench in ice water.

Mix egg with ricotta (grated), coat the leaves thinly with the mixture, cover with Vulcano ham, coat again and roll up fillet with it.

Wrap in foil with aluminum foil additionally. Blanch in water bath for 20 minutes. Sauté the carrots in butter. Deglaze with cream.

Stir in freshly grated horseradish, kernel oil and cooked beetle beans. Serve together with the pork in Chinese cabbage coat.

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