Pork Balls with Chinese Cabbage
If you love Chinese type food try this one. The Pork Balls and sauce tossed with the Chinese Cabbage was so good. If you don’t want to use the Chinese cabbage, just make a meal with the Pork Balls and sauce.
Source: My Great Recipes
In a large bowl whisk together 1 Tbsp. of
the cornstarch, 2 Tbsp. water, 2 Tbsp. soy
sauce and 1/2 tsp of the brown sugar.
Add the ground pork.
Using a large spoon, mix to combine.
Let stand for 10 minutes.
Roll into 12 meatballs about
1 & 1/2 inches in diameter.
Roll in 2 Tbsp. of cornstarch.
(If you need more add more)
In a Dutch oven, heat the
oil over medium heat.
Once the oil is hot, add the meatballs.
Cook the meatballs, turning, until brown
on all sides then remove from the heat
and set the pan aside.
Place just the meatballs into a large pan
and set aside. Save the drippings in the
Dutch Oven to cook the cabbage for later.
In a small bowl add 1-1/2 cups water,
1/4 cup beef broth, the remaining 1 Tbsp.
of soy sauce and 1/2 tsp of brown sugar,
stirring to combine.
Pour over the meatballs and bring to a boil.
Turn to a simmer, cover and simmer for
35 minutes. Occasionally turn the meatballs.
Remove the pan from the heat.
Cut the cabbage into 2″ pieces.
When the Pork Balls are done cooking,
reheat the drippings that you set
aside in the Dutch Oven.
Add the cut up cabbage.
Continue to cook, tossing frequently, until
the cabbage is wilted but still slightly crisp.
Place just the pork balls on top of the
cabbage saving the broth in the other pan.
In a small bowl whisk together
2 Tbsp. cornstarch with 2 Tbsp. water.
Pour the sauce, that you cooked the
pork balls in, into a small saucepan.
Heat over medium heat and stir the
cornstarch into the broth, stirring
constantly, until it boils and gets thick.
Boil for 1 minute stirring constantly.
Pour the sauce over the
pork balls and cabbage.
Gently toss, coating the cabbage
and pork balls with the sauce.
Place on serving plates and enjoy!
This is wonderful served with rice.
Pork Balls With Chinese Cabbage
- 5 Tbsp. cornstarch
- 1/4 cup beef broth
- 3 Tbsp. soy sauce
- 1 tsp brown sugar, packed
- 1 pound ground pork
- 2 Tbsp. vegetable oil
- 1 head Chinese cabbage
(serve with cooked hot rice)
- In a large bowl whisk together 1 Tbsp. of the cornstarch, 2 Tbsp. water, 2 Tbsp. soy sauce and 1/2 tsp brown sugar.
- Add the ground pork and with a large spoon mix to combine, but do not over mix. Let stand for 10 minutes.
- Roll into 12 pork balls about 1-1/2″ in diameter.
- Roll pork balls into 2 Tbsp. of cornstarch. (Use more if you run out)
- In a Dutch oven, heat the oil over medium heat. Once hot, brown the pork balls on all sides. Remove only the pork balls and place them into a pan and set aside.
- Remove the Dutch oven from the heat, set aside reserving the drippings in the Dutch oven to use later.
- In a small bowl combine 1 & 1/2 cups water, 1/4 cup of beef broth, the remaining 1 Tbsp. of soy sauce and 1/2 tsp of brown sugar. Stir to combine.
- Pour liquid over the pork balls and bring to a boil. Turn to a simmer, cover and simmer for 35 minutes. Occasionally turn the pork balls over. Remove from the heat.
- Cut the cabbage into 2″ pieces.
- When the pork balls are done cooking, reheat the Dutch oven over medium heat with the reserved drippings that are in it.
- Add the cabbage and keep tossing until the cabbage is wilted but still slightly crisp. Remove from the heat.
- Place just the pork balls on top of the cabbage, saving the liquid.
- In a small bowl whisk 2 Tbsp. cornstarch with 2 Tbsp. water.
- Pour the sauce from the pork ball pan into a saucepan. Whisk in the cornstarch liquid. Over medium heat, heat until the sauce comes to a boil stirring constantly. Boil and stir for 1 minute.
- Pour the sauce over the pork balls and toss gently with the cabbage.
- Serve with rice and enjoy!