This easy-to-cook bowl of yummy goodness came about one evening when I did not have the time to spend too long in the kitchen. I had some minced pork and a head of napa cabbage on hand. After some very easy marinating and steaming, the result was a lovely marriage of savoury meat and sweet veg, all covered in a delicious broth with a hint of chilli that you can drink like a soup or enjoy ladled over plain rice. Nourishing, warming, and healthy—and perfect for a chilly, rainy day. I hope you'll enjoy this as much as my husband and friends do!
250 g minced pork
1/2 head napa cabbage
1/2 thumb ginger (chopped)
2-3 clove garlic (chopped)
1 tsp sugar
1 tsp white pepper
1 tbsp plain flour
1 tbsp oyster sauce
1 tbsp soy sauce
1 tbsp sesame oil
2 tbsp oyster sauce
2 tbsp shoaxing wine
1 tsp sesame oil
Cut chilli (adjust to taste)
Cut spring onion (adjust to taste)
Step 1: Marinate Pork
Mix Group 1 ingredients with minced pork and set aside to marinate.
Step 2: Steam Cabbage
Steam napa cabbage over med-high heat for 10 minutes.
Step 3: Add Ginger & Garlic to Marinated Pork
Once napa cabbage is ready, mix chopped ginger & garlic into marinated pork.
Step 4: Scoop Pork Into Meatballs
Using a tablespoon, scoop pork into small balls over the napa cabbage.
Step 5: Add Flavour to the Broth
Add Group 2 ingredients over the meatballs and cabbage.
Step 6: Steam & Serve
Steam over med-high heat for 15 minutes. Serve hot with rice porridge.