You are here

Stewed Pork Balls with Chinese Cabbage

umaima's picture
Stewed Pork Balls With Chinese Cabbage. The first time I had this dish at my aunts house, its flavors pleasantly surprised me. I got hold of this Stewed Pork Balls With Chinese Cabbage recipe the very same day and have been a fan of this dish for years now! Try the Stewed Pork Balls With Chinese Cabbage for yourself and I am sure you will understand why I love cooking these Stewed Pork Balls With Chinese Cabbage!
  Rice wine/Dry sherry 1 Tablespoon
  Minced ginger root 1 1⁄2 Teaspoon
  Chopped green onions 1 Cup (16 tbs)
  Salt 2 Teaspoon
  Soy sauce 6 Tablespoon
  Cornstarch 1 Tablespoon
  Egg 1
  Sugar 1⁄4 Teaspoon
  Sesame oil 1 Teaspoon
  Ground pork 1 Pound
  Chinese cabbage 1⁄4 Pound
  Bean noodles 2 Ounce
  Hot water 3 Cup (48 tbs)
  Oil 6 Cup (96 tbs) (For Deep Frying)
  Star anise 1 Large
  Garlic 1 Clove (5 gm), crushed
  Water 3 Cup (48 tbs)

Combine marinade ingredients and ground pork in a small bowl.
Stir mixture with a chopstick or a wooden spoon in one direction until pork and marinade are mixed well, 5 to 7 minutes.
Remove pork mixture from bowl and gently toss back into bowl.
Repeat tossing back into bowl about 3 minutes until pork mixture is very sticky.
Cut Chinese cabbage into bite-size pieces.
Soak bean noodles in 3 cups hot water 15 minutes.
Drain well.
Chop noodles into 4-inch lengths; set aside.
Heat 6 cups oil in a wok over medium-high heat to 350°F (175°C).
While oil is heating, use a teaspoon dipped in water and about 2 tablespoons pork mixture to make 1 pork ball.
Repeat with remaining pork mixture.
Carefully lower pork balls into hot oil with a slotted metal spoon.
Deep-fry several at a time about 3 minutes until golden brown.
Remove from oil with slotted spoon; drain on paper towels.
Remove oil from wok except 7 tablespoons.
Heat oil remaining in wok over medium heat 30 seconds.
Stir-fry star anise and garlic about 1 minute until garlic turns golden.
Add cabbage pieces.
Stir-fry 2 minutes.
Add soy sauce; stir-fry 1 minute longer.
Add water, salt and pork balls.
Cover and bring to a boil over high heat.
Reduce heat to medium and cook 5 minutes.
Add softened bean noodle pieces.
Stir to mix with pork balls and cabbage.
Cook 10 minutes.

Recipe Summary

Main Dish

Rate It

Your rating: None
Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 518 Calories from Fat 330

% Daily Value*

Total Fat 37 g56.7%

Saturated Fat 10.8 g54.1%

Trans Fat 0 g

Cholesterol 134.5 mg44.8%

Sodium 2351 mg98%

Total Carbohydrates 22 g7.3%

Dietary Fiber 2.2 g8.9%

Sugars 2.2 g

Protein 24 g47.4%

Vitamin A 65% Vitamin C 59.7%

Calcium 10% Iron 16.7%

*Based on a 2000 Calorie diet

Stewed Pork Balls With Chinese Cabbage Recipe