Gigantic, tender pork meatballs braised low and slow in a bed of melt-in-your-mouth Napa cabbage, smothered in a rich, savory sauce.
Ingredients
- 600 g Ground pork shoulder
- 1 piece Napa cabbage
- 20 g Fresh ginger
- 2 pieces Scallion
- 1 piece Egg
- 2 tbsp Cornstarch
- 2 tbsp Light soy sauce
- 1 tbsp Dark soy sauce
- 2 tbsp Shaoxing wine
- 1 tbsp Sesame oil
- 1 tbsp Brown sugar
- 1 pinch Ground white pepper
- to taste Salt
- 2 tbsp Vegetable oil
- 500 ml Chicken stock
Method
- Make an aromatic water by finely chopping some of the ginger and scallions, then massaging them into a little warm water. Set aside to steep.
- In a large bowl, mix the ground meat with the light soy sauce, Shaoxing wine, salt, sugar, and white pepper. Gradually work in the strained aromatic water, mixing vigorously until the meat becomes sticky and absorbs all the liquid.
- Add the egg and cornstarch to the mixture, then knead until you reach a homogeneous texture. Finish by stirring in the sesame oil to bind and flavor the mixture.
- Form very large meatballs by taking handfuls of the meat and gently rolling them between oiled hands. Set aside.
- Heat a drizzle of vegetable oil in a skillet and quickly sear the meatballs on all sides over high heat, just enough to brown them and help them hold their shape without cooking them through. Set aside.
- Chop the Napa cabbage, keeping the ribs separate from the leaves. Line the bottom of a Dutch oven with the sliced ribs to create a bed, then carefully place the browned meatballs on top.
- Pour the chicken stock into the Dutch oven along with the dark soy sauce, then cover the meatballs with the remaining cabbage leaves. Bring to a simmer.
- Cover the Dutch oven and simmer low and slow until the meat is extremely tender and the cabbage is meltingly soft.
- Carefully remove the meatballs and cabbage and arrange them in a shallow serving dish. Reduce the remaining cooking liquid in the Dutch oven until it lightly coats the back of a spoon, then spoon it over the meatballs before serving.
Nutrition
Per serving
- Energy
- 478 kcal
- Protein
- 31.04 g
- Carbohydrate
- 10.65 g
- Fat
- 34.07 g
- Fibre
- 0.95 g
- Calcium
- 56.29 mg
- Iron
- 0.7 mg
- Magnesium
- 24.43 mg
