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Asian Pork Balls With Napa Cabbage

  • 95minutes
  • 471calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, C, P
MineralsCopper, Natrium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 907.18 g ground lean pork

  2. 29 1/28 ml soy sauce

  3. 226.79 g can water chestnuts , minced

  4. 118 1/59 ml onion , finely chopped (can substitute leeks or scallions)

  5. 1 teaspooon sesame oil

  6. 9.85 ml freshly grated ginger

  7. salt and pepper, to taste

  8. 236 1/29 ml chicken broth

  9. 14.79 ml soy sauce

  10. 14.79 ml sherry wine

  11. 1419 1/24 ml napa cabbage , thinly sliced

  12. 14.79 ml cornstarch

  13. 29 1/28 ml cold water

Instructions Jump to Ingredients ↑

  1. Mix together the first seven ingredients and form into golf-ball sized balls.

  2. Place the pork balls on a baking sheet and bake at 375°F for 25 minutes.

  3. Place the pork balls in a large pot (Dutch oven) with the 1 cup of chicken broth, the 1 tablespoon soy sauce and the 1 tablespoon sherry and bring to a boil.

  4. Cover, reduce the heat and simmer for 20 minutes.

  5. Add the napa cabbage, cover, and simmer for 10 more minutes.

  6. Dissolve the 1 tablespoon cornstarch in the 2 tablespoons cold water.

  7. Remove the pork balls and cabbage from the liquid and arrange on a serving platter.

  8. Stir the cornstarch slurry into the remaining liquid and bring it back to a boil.

  9. Once the sauce has thickened, pour it over the pork balls and cabbage.

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