Asian Pork Balls With Napa Cabbage |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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Two of my most favorite ingredients in one recipe...sesame oil and sherry. What more could you ask for? I found this recipe online when I was low-carbing (just omitted the cornstarch and thickened the sauce by boiling it down) and then I tweaked it a little bit to suit my tastes. Ingredients:
2 lbs ground lean pork |
2 tablespoons soy sauce |
1 (8 ounce) can water chestnuts, minced |
1/2 cup onion, finely chopped (can substitute leeks or scallions) |
1 teaspooon sesame oil |
2 teaspoons freshly grated ginger |
salt and pepper, to taste |
1 cup chicken broth |
1 tablespoon soy sauce |
1 tablespoon sherry wine (optional) |
6 cups napa cabbage, thinly sliced |
1 tablespoon cornstarch |
2 tablespoons cold water |
Directions:
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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