- 20 Min. Prep
- 30 Min. Cook
- 2 Servings
- 1467 Calories
Learn how to make this slow-cooked Shanghai specialty flavored with fresh ginger and green onions and a long-time secret Chinese ingredient, Knorr® Chicken Broth Mix for the perfect traditional umami flavor.
- 12 oz half lean and half fat ground pork
- 16 oz napa cabbage or baby bok choy
- 1 1/2 tsp Knorr® Chicken Broth Mix
- 2 cups water
- 1 tbsp soy sauce
- 1/2 tsp salt
- Seasoning: 1 egg, 1 tbsp cooking wine, 1 tbsp cornstarch, 1 tsp salt, 1/4 tsp white pepper, 1 tsp fresh ginger, minced, 2 stalks green onion, minced
Mix the ground pork and seasoning by hand, then take the meat mixture in one hand and throw it back into the bowl. Repeat this action for approximately 3 minutes, until the mixture is sticky.
Remove 3 large cabbage leaves for use later and set aside. Cut the remaining pieces into 1” pieces, then stir fry over high heat until soft. Place the cooked cabbage on the bottom of a casserole dish or wok.
Pre-heat the oil in a wok. Put potato starch paste on the palm of your hand and pick up half of the pork mixture. Shape it into a large meatball. Do the same with the second half of the pork mixture.
Fry the meatballs until light brown. This should only take around 10 seconds on each side. Place the browned meatballs in the casserole dish.
Cover the meatballs with the remaining cabbage leaves. Add in the Knorr® Chicken Broth Mix and water, then cover the dish with a lid and leave to stew over low heat for 1-2 hours.
Season with salt and soy sauce, then splatter hot oil over the top and serve.