Steamed Pork Balls
Ingredients
4 1/2 oz (125 g) pork,
1/3 lean, 2/3 fat or commercially-ground pork
1 tsp. cornstarch (cornflour)
1 egg white, beaten slightly
7 oz (200ml) stock
1/2 tsp. rice wine
2 oz vegetable leaves
1/2 tsp. salt, or to taste
1/4 tsp. MSG (optional)
Directions
- Mince the pork if it is not already
ground. Add the egg white, rice wine ,
MSG(optional), and salt, and stir to mix.
Add the cornstarch and mix well. Shape
lightly into four equal-sized balls.
- Pour the stock into a wok and bring
to a boil. Add the meat balls and cover
them with the leaves. Bring to a boil
over high heat, then turn the heat down,
and simmer for 1 hour, or until the meat
is tender and the gravy has thickened.
Remove and serve.
