Recipe Ingredient
- 500g pork belly
- 100g baby cabbage
- 100g fresh crabmeat (cooked)
- Marinade:
- 1 tbsp Lee Kum Kee Premium Oyster Sauce
- 1 tbsp Lee Kum Kee Selected Light Soy Sauce
- 2 eggs
- 1 tbsp sugar
- Pinch of ground pepper
- 5g tapioca starch
- 3 tbsp water
- 1 tsp Lee Kum Kee Sesame Oil
- 6g salt
- Sauce mix
- 1 tbsp Lee Kum Kee Premium Oyster Sauce
- 1 tbsp Lee Kum Kee Selected Light Soy Sauce
- 1 tsp Lee Kum Kee Selected Dark Soy Sauce
- 300ml chicken stock
- 1" ginger (sliced)
- 1 stalk spring onion
- 30ml Chinese wine (Shao Xing)
- Pinch of ground pepper
Instructions
- Dice pork belly and mince. Mix with oyster sauce, light sauce, egg, sugar, water, starch, crabmeat and pepper. Use your fingers to mix the ingredients thoroughly until sticky. Form the ground pork into 3 large meatballs.
- Deep fry the meatballs until brown. Place the meatballs into an earthen pot. Set aside.
- Saute sliced ginger and spring onion in a wok. Add sauce mix and boil. Pour sauce onto meatballs. Cover and steam for 3 hours until tender.
- Parboil baby cabbage in oil. Then blanch in boiling water. Cook baby cabbage with some of the sauce from steamed meatballs and oyster sauce for a short while. Put at the bottom of the earthen pot. Arrange meatballs on the baby cabbage.
- Heat the balance of the sauce from the meatballs and thicken it with cornstarch. Pour sauce over the meatballs. Serve.
