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Serves: 4 – 6Prep Time: 15 – 20 minutesCooking Time: 2 – 2½ hours
Ingredients
Meatballs
-
500g Pork Mince.
- 1½ Tablespoons Ginger, finely chopped.
- 2 Garlic Cloves, finely chopped.
- 3 Spring Onions, finely chopped.
- 1½ Tablespoons Light Soy Sauce.
- 3 Tablespoons Shao Hsing Wine.
- 1¼ Tablespoons Brown Sugar.
- 2 Tablespoons Cornflour.
Sauce
- 4 Tablespoon Peanut Oil.
- 1 Cup Shoa Hsing Wine.
- 4 cups (1 litre) chicken stock (Recipe Here).
- 2½ Tablespoon Light Soy Sauce.
- ¼ Tablespoon Brown Sugar.
Method
- Place all ingredients for the meatballs, in a large mixing bowl and mix with hands until it is all combined (be rough with it as this will tenderise the meat).
- Once the mixture is combined, roll into 3cm balls.
- Place oil in a wok and heat on high until the surface starts to shimmer and then reduce to low – medium heat.
- Place 4 – 6 balls in and fry for 2 minutes on each side or until cooked.
- Remove from oil with a slotted spoon and put into a deep Pyrex dish.
- Repeat steps 3 – 5 until all of the meatballs are cooked.
- Heat oven to 160°C.
- Combine the sauce ingredients (except the oil) into a bowl and mix until all combine.
- Pour over meatballs, cover and place in the oven and cook for 2 hours.
- When ready, remove from oven. Add a few meatballs on a bed of steamed rice and top with sauce.