Oriental pork balls in hoisin broth
Low in calories and cheap to make, these Chinese flavoured meatballs are served in a clear and nourishing broth with plenty of veg
- Prep: 20 mins
Cook: 10 mins
- Serves 4
- Easy
Ingredients
- 500g pack lean pork mince
- 2 tbsp soy sauce
- 2 tbsp cornflour
- 1 tsp Chinese five-spice powder
- 225g can water chestnuts, drained, half finely chopped, half sliced
- 500ml chicken stock
- 3 tbsp hoisin sauce
- thumb-sized piece ginger, shredded
- 2 large carrots, shaved into strips with a potato peeler
- 8 Chinese leaves, thick part sliced, leaves shredded
- 300g pack beansprouts
- bunch spring onions, cut into lengths, plus a few tops chopped to serve
Method
-
Tip the mince into a bowl with the
soy, cornflour, five-spice, chopped water
chestnuts and some black pepper.
Work everything together, then shape
into 12 meatballs.
-
Pour the stock into a wide, deep pan
and stir in the hoisin and ginger. Add
the meatballs, then cover and poach for
5 mins. Drop in the carrots, Chinese leaves,
beansprouts, spring onions and sliced
chestnuts, then put on the lid and simmer
for 5 mins. Ladle into bowls, then serve
scattered with spring onion tops.
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