Braised Pork Meatballs - Chinese Lions Head
What You Will Need
Ingredients
- Meatballs:
- Onion 50 g
- Hard tofu 70 g
- Minced pork (50% fat) 300 g
- Lee Kum Kee Minced Ginger 1 1⁄2 tsp
- Salt 1⁄2 tsp
- Sugar 1 tsp
- Lee Kum Kee White Peppercorn Powder, a pinch
- Lee Kum Kee Premium Oyster Sauce 1 tbsp
- Lee Kum Kee Shaoxing huadiao wine 1 1⁄2 tsp
- Lee Kum Kee Pure Black Sesame Oil 1⁄4 tsp
- Potato starch 1 1⁄2 tsp
- Egg white 1 tbsp
- Others:
- Chinese cabbage 250 g
- Green onion 1 small bunch
- Water 300 mL
- Lee Kum Kee Premium Oyster Sauce 1 1⁄2 tbsp
- Lee Kum Kee Premium Soy Sauce 1 tbsp
- Sugar 1 1⁄2 tsp
- Ginger 4 slices
- Green onion,chopped 1 tbsp
- Lee Kum Kee Minced Garlic 1tsp
- Red chilli 1 piece
Made with
Lee Kum Kee products
How to make it
-
Method(Meatballs)
1. Crush the hard tofu. Drain well and set aside.
2. Cut the onion into cubes.
3. Mix onion, hard tofu, ginger, salt, sugar, pepper, oyster sauce, Shaoxing huadiao wine and sesame oil with the pork.
4. Add potato starch and mix well.
5. Add the egg white and mix well. Stir with chopsticks in clockwise in one direction for 3 minutes until sticky.
6. Divide the pork into 6 portions and knead it into meatballs.
7. Deep fry the meatballs in medium heat (around 180°C) for 3 minutes until they turn golden brown.
8. Remove and dry on kitchen paper.
-
Method(Others)
1. Chop the cabbage and spring onions.
2. To make the sauce, mix water, oyster sauce, soy sauce, chicken powder and sugar.
3. Heat oil in medium high heat and stir fry ginger slices for 3 minutes until fragrant.
4. Add green onion and minced garlic. Cook for 1 minute.
5. Add the sauce.
6. Add cabbage and meatballs.
-
Turn to medium high heat and bring the sauce to boil. Cover and cook for 30 minutes in medium high heat. Cut the chilli into small pieces. Sprinkle the meatballs with chili and chopped green onion. Serve immediately.
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