Stewed Pork Balls with Chinese Cabbage Recipe

Stewed Pork Balls With Chinese Cabbage. The first time I had this dish at my aunts house, its flavors pleasantly surprised me. I got hold of this Stewed Pork Balls With Chinese Cabbage recipe the very same day and have been a fan of this dish for years now! Try the Stewed Pork Balls With Chinese Cabbage for yourself and I am sure you will understand why I love cooking these Stewed Pork Balls With Chinese Cabbage!


Main Ingredient


 Rice wine/Dry sherry1 Tablespoon
 Minced ginger root1 1⁄2 Teaspoon
 Chopped green onions1 Cup (16 tbs)
 Salt2 Teaspoon
 Soy sauce6 Tablespoon
 Cornstarch1 Tablespoon
 Sugar1⁄4 Teaspoon
 Sesame oil1 Teaspoon
 Ground pork1 Pound
 Chinese cabbage1⁄4 Pound
 Bean noodles2 Ounce
 Hot water3 Cup (48 tbs)
 Oil6 Cup (96 tbs) (For Deep Frying)
 Star anise1 Large
 Garlic1 Clove (5 gm), crushed
 Water3 Cup (48 tbs)

Nutrition Facts

Serving size

Calories 518 Calories from Fat 330

% Daily Value*

Total Fat 37 g56.7%

Saturated Fat 10.8 g54.1%

Trans Fat 0 g

Cholesterol 134.5 mg

Sodium 2351 mg98%

Total Carbohydrates 22 g7.3%

Dietary Fiber 2.2 g8.9%

Sugars 2.2 g

Protein 24 g47.4%

Vitamin A 65% Vitamin C 59.7%

Calcium 10% Iron 16.7%

*Based on a 2000 Calorie diet


Combine marinade ingredients and ground pork in a small bowl.
Stir mixture with a chopstick or a wooden spoon in one direction until pork and marinade are mixed well, 5 to 7 minutes.
Remove pork mixture from bowl and gently toss back into bowl.
Repeat tossing back into bowl about 3 minutes until pork mixture is very sticky.
Cut Chinese cabbage into bite-size pieces.
Soak bean noodles in 3 cups hot water 15 minutes.
Drain well.
Chop noodles into 4-inch lengths; set aside.
Heat 6 cups oil in a wok over medium-high heat to 350°F (175°C).
While oil is heating, use a teaspoon dipped in water and about 2 tablespoons pork mixture to make 1 pork ball.
Repeat with remaining pork mixture.
Carefully lower pork balls into hot oil with a slotted metal spoon.
Deep-fry several at a time about 3 minutes until golden brown.
Remove from oil with slotted spoon; drain on paper towels.
Remove oil from wok except 7 tablespoons.
Heat oil remaining in wok over medium heat 30 seconds.
Stir-fry star anise and garlic about 1 minute until garlic turns golden.
Add cabbage pieces.
Stir-fry 2 minutes.
Add soy sauce; stir-fry 1 minute longer.
Add water, salt and pork balls.
Cover and bring to a boil over high heat.
Reduce heat to medium and cook 5 minutes.
Add softened bean noodle pieces.
Stir to mix with pork balls and cabbage.
Cook 10 minutes.