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500 g
500 g
375 ml
1
tablespoon
1/4 teaspoon
10 tablespoons
Blend together :
1/2 tablespoon
1/2 tablespoon
1/2 tablespoon
Seasoning :
1/2 teaspoon
1
teaspoon
1/2 teaspoon
1/2 stalk
1/2 inch
1/2 tablespoon
1/4 teaspoon
1/4 teaspoon
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Pork, finely chopped
Chinese cabbage
Stock
Soy sauce
MSG (optional)
Cooking oil
Cornstarch
Soy sauce
Water
Salt
Sesame oil
Rice wine
Spring onion (scallion), chopped
Ginger, chopped
Cornstarch
MSG (optional)
Pepper
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Method :
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Separate soft outer leaves from cabbage
stalk. Cut stalks into 2 inch squares.
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Heat 4 tablespoons oil in a pan and stir
fry cabbage stalks till soft.
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Add stock, cook 5 minutes and turn into a
heatproof casserole. Season with soy sauce and MSG.
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Mix well the pork with seasoning
ingredients, throwing lightly against insides of the bowl to combine.
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Divide into 4 portions and shape into
balls, Coat with the cornstarch mixture.
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Heat remaining oil and fry pork balls till
golden brown.
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Place pork balls on the cabbage stalks in
the casserole. Cover with cabbage leaves.
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Cover casserole and simmer over low heat
for 1 hour.
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Serve hot, in the casserole, if liked.
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