Cabbage roll flower with pork filling and gravy

Take 6 to 8 outer leaves off a daikon cabbage and cut away the leaf, keeping only the stem.

Bring a pot of water to a boil, add 1 teaspoon of salt and a couple of tablespoons of vegetable oil.

Blanch the cabbage stems about 1 minute, then set aside to cool.

Flatten each stem a little and slice it thinly with the knife angled low so the slices come out wide.

Put the pork shoulder in a food processor with salt, soy sauce, oyster sauce, garlic powder, white pepper and crushed ice.

Pulse with the on and off button for a minute or two; keep some meat texture rather than blending it fine.

Put about one and a half teaspoons of filling on a cabbage stem slice and wrap it around; both ends can stay open.

Line the rolls into circles on a plate to form a big flower and decorate with gogi berries.

Cover and refrigerate until the next day.

Place the plate in a steamer over boiling water, cover, and steam on high for 10 minutes.

Take the plate out and set aside; reserve the liquid that has collected on it.

In a sauce pot, heat 2 teaspoons of oil, add minced garlic and diced cilantro and stir until fragrant.

Add soy sauce, oyster sauce, white pepper and sugar, pour in the steaming liquid from the plate and bring to a simmer.

Thicken with cornstarch water and pour the gravy over the cabbage rolls.