Asian Pork Balls With Napa Cabbage

Recipe by Mercy
READY IN: 1hr 35mins




  • 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.