Cook1 hr 15 mins
Two of my most favorite ingredients in one recipe...sesame oil and sherry. What more could you ask for? I found this recipe online when I was low-carbing (just omitted the cornstarch and thickened the sauce by boiling it down) and then I tweaked it a little bit to suit my tastes.
- 2 lbs ground lean pork
- 2 tablespoons soy sauce
- 1 (8 ounce) can water chestnuts, minced
- 1⁄2 cup onion, finely chopped (can substitute leeks or scallions)
- 1 teaspooon sesame oil
- 2 teaspoons freshly grated ginger
- salt and pepper, to taste
- 1 cup chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon sherry wine (optional)
- 6 cups napa cabbage, thinly sliced
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- Mix together the first seven ingredients and form into golf-ball sized balls.
- Place the pork balls on a baking sheet and bake at 375°F for 25 minutes.
- Place the pork balls in a large pot (Dutch oven) with the 1 cup of chicken broth, the 1 tablespoon soy sauce and the 1 tablespoon sherry and bring to a boil.
- Cover, reduce the heat and simmer for 20 minutes.
- Add the napa cabbage, cover, and simmer for 10 more minutes.
- Dissolve the 1 tablespoon cornstarch in the 2 tablespoons cold water.
- Remove the pork balls and cabbage from the liquid and arrange on a serving platter.
- Stir the cornstarch slurry into the remaining liquid and bring it back to a boil.
- Once the sauce has thickened, pour it over the pork balls and cabbage.