Deliciously tasty, soft and succulent juicy pork meatballs served in a heartwarming broth flavoured with a sweet and delicate infused-flavour of Chinese cabbage cooked in a clay pot.
There is 8-steps in making this recipe:
Soak dried shiitake mushrooms in hot water to soften them. Rinse and mince the mushrooms
Soak dried shrimps in water and rinse them a few times. Dry and mince the dried shrimps
Prepare and cut the other ingredients - spring onions, ginger and Chinese cabbage
Prepare and cook the rice vermicelli
In a large bowl, mix the ingredients - pork mince, shiitake mushrooms, dried shrimps, spring onions, ginger, light soy, Chinese cooking wine, sesame oil, sugar, pepper, corn starch and egg - and, blend to combine all the ingredients
Form and shape the pork mixture into individual pork meatballs. Place on an oven tray. Bake or grill in the oven at 120C for 3 minutes to lightly browned the meatballs
Remove meatballs from the overn after 3 minutes. Heat up a clay pot with 4 tablespoons of cooking oil. Once oil is hot, place 4 slices of fresh ginger to gentle fry for the aroma. Then add some cabbage leaves with a bit of chicken stock. Add the meatballs. Add more cabbage leaves and chicken stock. Cover the lid and cook for 20-30 minutes
Serve with rice vermicelli and garnish with chopped spring onions
Detailed instruction on how to make this recipe with a step-by-step cooking video channel is published on my RECIPE Page.
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