Oriental Pork Balls


1lb (450 g) minced pork
1/4 inch (5 mm) piece root ginger, peeled and grated
2 tbspl fresh parsley, chopped
1/2 tbsp dark soy sauce
1 tsp dry sherry
2 tsp cornflour
1 1/2 tbsp water
1 small egg, beaten
1/2 Savoy cabbage, washed
1/2 head Chinese leaves, washed


In a large bowl mix together the pork, parsley, ginger, soy sauce and sherry.

Blend together the cornflour and water and add the beaten egg.

Gently mix into the pork mixture

Leave the mixture to rest for at least one hour

Cut the cabbage into 1 1/2 inch (3.5 cm) wedges

Form the pork mixture into balls about the size of a walnut

Steam the pork balls in batches keeping well separated for about 4 to 5 minutes each batch

Remove from the steamer and keep warm

Steam the cabbage wedges for about 3 minutes then add the Chinese leaves and return the porkballs to the steamer. Cook for a further 2 minutes. Serve immediately.

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{September 4, 2011} {Tags: }