Pork meatballs with Chinese cabbage and vermicelli

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:

  1. Soak dried shiitake mushrooms in hot water to soften them. Rinse and mince the mushrooms

  2. Soak dried shrimps in water and rinse them a few times. Dry and mince the dried shrimps

  3. Prepare and cut the other ingredients - spring onions, ginger and Chinese cabbage

  4. Prepare and cook the rice vermicelli

  5. 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

  6. 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

  7. 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

  8. 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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