4 Serves
89 Mins
In a large mixing bowl, combine ground pork, minced ginger, soy sauce, Shaoxing wine, and cornstarch. Mix thoroughly by hand until the meat becomes sticky and well-emulsified.
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NigerianVitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
14 µg / 400 µgCalcium
33 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
37 mg / 420 mgPhosphorus
279 mg / 1,250 mgPotassium
478 mg / 4,700 mgSodium
995 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
40 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
15 g / 20 gCholesterol
107 mg / 300 mgCaffeine
0 mgNet Carbs
4 gAlcohol
0 g
Shape the meat mixture into four large, uniform balls. Heat vegetable oil in a large skillet or wok over medium-high heat.
Sear the meatballs in the hot oil until they are browned on all sides, then remove them from the pan using tongs.
Place the Napa cabbage leaves in the bottom of a Dutch oven or deep pot. Arrange the browned meatballs on top of the cabbage.
Pour in a mixture of soy sauce, water, and a touch of sugar. Bring to a gentle simmer, cover, and braise on low heat until the meatballs are cooked through and tender.
24
g40
g3
g
Chinese
Danish