Chinese Recipe for Stewed Pork Balls
INGREDIENTS
- 300g minched half fat and half lean pork
- 450g Shanghai white cabbage
- 2 slices ginger
- 1/2 tbsp spring onion (diced)
- dash of salt
Marinade
- 1/2 tsp salt
- 1/2 tsp sugar
- 2 tsps ginger juice
- 2 tsps wine
- 2 tsps light soy sauce
- 2 tsps cornflour
- In a bowl, mix the minced pork with the marinade and spring onion
- Stir well
- Using clean hands, shape them into four balls
- Wash and clean the Shanghai white cabbage
- Cut into small florets
- Boil water in a pot, blanch the cabbage and drain
- Set aside
- Using a stewing pot, place the white cabbage on the bottom
- Add in the pork balls followed by the slices of ginger
- Pour in 2 cups of hot boiling water
- Stew everything over high heat for 10 mins
- Reduce to low heat and stew for 1 hour
- Season with salt and serve hot
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