Steamed Pork Meatballs Over Napa Cabbage

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!

INGREDIENTS

250 g minced pork

1/2 head napa cabbage

1/2 thumb ginger (chopped)

2-3 clove garlic (chopped)

*Group 1

1 tsp sugar

1 tsp white pepper

1 tbsp plain flour

1 tbsp oyster sauce

1 tbsp soy sauce

1 tbsp sesame oil

1 egg

*Group 2

100ml water

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.