Asian Meatballs with Cabbage
Asian meatballs with cabbage is a recipe featuring fresh ingredients from the pork category. Try this and other recipes from Spoonsparrow!
Ingredients
- 300 g pork neck fat
- 40 g ginger
- 50 g glass noodles
- 1 egg
- 1 tbsp Cornstarch
- Salt
- Pepper
- 1 tbsp rice wine
- 1 tbsp soy sauce
- 200 g oil
- 200 g Chinese cabbage leaves
- 350 ml meat broth (from the jar)
Instructions
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1.
Finely chop the pork. Peel and finely chop the ginger. Soak glass noodles in warm water, whisk the egg. Dissolve cornstarch in ½ tbsp water. Mix pork with egg, half the ginger, salt, cornstarch, ½ tbsp rice wine and soy sauce. Shape into meatballs.
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2.
Heat oil in a large pot and fry the meatballs for 2 minutes, remove and drain. Remove oil until only a thin film remains in the pot, briefly sauté remaining ginger, add remaining rice wine and pour in broth.
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3.
Bring to a boil, blanch Chinese cabbage leaves for 1 minute, remove and drain. Line a large bowl that fits a steamer with cabbage leaves. Place drained noodles and fried meatballs on top, pour over broth. Cover the steamer and cook the meatballs for 20 minutes.
