Asian Pork Balls With Napa Cabbage Recipe

Ingredients for Asian Pork Balls With Napa Cabbage

• Ground Lean Pork
• 1 tablespoon soy sauce
• Water Chestnuts
• Onion
• 1 tablespoon sesame oil
• 1 tablespoon grated ginger
• Salt And Pepper
• 1 cup chicken broth
• Sherry Wine
• 1/2 head of Napa cabbage, chopped
• 1 tablespoon cornstarch (optional)
• Water

How to Make Asian Pork Balls With Napa Cabbage

1. In a large bowl, combine 1 lb ground pork, 1/4 cup finely chopped green onions, 2 cloves minced garlic, 1 tablespoon grated ginger, 1 tablespoon sesame oil, 1 tablespoon sherry, and 1/4 teaspoon black pepper. Gently mix until just combined.
2. Roll the mixture into 1-inch meatballs (golf ball-sized).
3. Preheat oven to 375°F (190°C). Place the pork balls on a baking sheet lined with parchment paper and bake for 25 minutes.
4. While the meatballs bake, prepare the sauce. In a large pot or Dutch oven, combine 1 cup chicken broth, 1 tablespoon soy sauce, and 1 tablespoon sherry.
5. Add the baked pork balls to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
6. Add 1/2 head of Napa cabbage, chopped, to the pot. Cover and simmer for another 10 minutes, or until the cabbage is tender.
7. (Optional) If you desire a thicker sauce, whisk together 1 tablespoon cornstarch with 2 tablespoons cold water to form a slurry. Remove the pork balls and cabbage from the pot and set aside.
8. (Optional) Stir the cornstarch slurry into the remaining liquid in the pot. Bring to a boil and cook until the sauce has thickened (about 1-2 minutes).
9. Arrange the pork balls and cabbage on a serving platter and pour the sauce over them. Serve hot.