Pork Meatballs in Sauce Recipe | Pork Chinese Style
Ingredients
- #Seasoning#
- Pinch monosodium glutamate (optional)
- 1 tbsp Shao Hsing wine or dry sherry
- 1-inch fresh root ginger, peeled and ground
- 2 green onions, white part only, minced
- ½ tsp salt
- 2 tsps cornstarch
- 1 lb lean pork, ground
- 1 oz bamboo shoots, chopped
- 2 oz dried Chinese mushrooms, soaked, drained and sliced
- 1 egg, beaten
- Cornstarch to roll the meatballs in
- 6 oz Chinese white cabbage, cut into 3-inch pieces or 8oz ordinary green leafy cabbage, cut into 3-inch pieces
- 1 tbsp cooked oil
- Oil for deep frying
- 1 tbsp cornstarch
- 3 tbsps water
- 1 small onion, peeled and finely chopped
- 1-inch fresh root ginger, peeled and finely chopped
- 1¼ cups chicken stock
- #Sauce#
- Salt to taste
- ½ tsp monosodium glutamate (optional)
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tbsp cooked oil
Instructions
- #This delicious dish is well worth the effort.# Mix seasoning ingredients together.
- Add the pork, bamboo shoots, mushrooms and egg and mix well.
- Shape into 15-16 even-sized balls and roll them in cornstarch. Keep aside on a dish.
- Blanch cabbage for 1 minute in boiling water and the cooked oil. Drain the cabbage and discard the water.
- Heat the wok and add the oil for deep frying. When quite hot deep-fry the meat balls, a few at a time for 4-5 minutes. Remove and drain. Keep warm in a large cassrole dish.
- Mix the cornstarch with the water and set aside.
- Reheat the wok and add a teaspoon of oil. Stir-fry the ginger and onion for 2 minutes.
- Add the chicken stock and stir in the blended sauce ingredients. Bring to the boil and add the meat balls. Simmer gently for 30 minutes.
- Add the cabbage, sesame oil and the blended cornstarch mixture. Stir over the heat until sauce thickens. #TIME# Preparation takes 25 minutes, cooking takes 45 minutes. #BUYING GUIDE# Dried Chinese mushrooms are available in delicatessens and Chinese supermarkets.