2) In a large bowl, mix together the pork, salt, cumin, chili flakes, onion powder, garlic powder, oregano and nutmeg. Divide into four sections to form oblong patties.
3) Wrap each patty in four spring green leaves. Place the parcels seam side down in a baking dish and add enough stock to reach a quarter of the way up the stuffed greens. Cover with heavy-duty aluminium foil and bake until the pork is cooked through, about 35 minutes.