Celebrate Chinese New Year with classic dishes, like pork mince balls with shredded cabbage.
- Combine the mince, shallot, egg white, light soy sauce, sugar and 1 tablespoon of sherry in a large bowl. Season with salt and pepper. Roll the mixture into 6 balls. Transfer to a plate. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
- Heat the oil in a large non-stick frying pan. Spread cornflour over a plate. Gently toss meatballs in the cornflour. Add to pan. Cook, turning occasionally, for 5-6 minutes or until browned. Transfer to a plate.
- Preheat oven to 160°C. Reserve 6 leaves from the wombok. Shred remaining wombok. Spread the shredded wombok over the base of an ovenproof casserole dish. Place 1 meatball on 1 reserved wombok leaf and transfer to the dish. Repeat with remaining reserved wombok and meatballs. Add the stock, ginger, remaining sherry and soy sauce. Cover and cook for 11/2 hours or until the meatballs are very tender. Serve with rice.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set