Wu Xi Braised Pork Meatballs

Ingredients

• 500g (1.1 lb) ground pork 500g (1.1 lb) ground pork
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 green onions, finely chopped 2 green onions, finely chopped
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon Shaoxing wine 1 tablespoon Shaoxing wine
• 1 tablespoon sugar 1 tablespoon sugar
• 1 teaspoon dried chili flakes (optional) 1 teaspoon dried chili flakes (optional)
• 1 teaspoon five-spice powder 1 teaspoon five-spice powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon white pepper 1/4 teaspoon white pepper
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 2 star anise 2 star anise
• 1 cinnamon stick 1 cinnamon stick

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 7g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 25g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the ground pork, minced garlic, grated ginger, chopped green onions, soy sauce, Shaoxing wine, sugar, dried chili flakes (if using), five-spice powder, salt, and white pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into small meatballs, about 1 inch in diameter.
3. 3.
   Heat the vegetable oil in a large skillet or wok over medium heat. Add the meatballs and cook until they are browned on all sides, about 5 minutes. Remove the meatballs from the skillet and set aside.
4. 4.
   In the same skillet, add the chicken broth, star anise, and cinnamon stick. Bring to a simmer and return the meatballs to the skillet.
5. 5.
   Cover the skillet and let the meatballs simmer in the sauce for 20-25 minutes, or until they are cooked through and the sauce has thickened slightly.
6. 6.
   Serve the Wu Xi Braised Pork Meatballs hot, garnished with chopped green onions. Enjoy with steamed rice or noodles.

Treat your ingredients with care...

• Ground pork — Use lean ground pork for a healthier option. If you prefer a fattier meatball, you can use a combination of lean and fatty ground pork.
• Shaoxing wine — If you don't have Shaoxing wine, you can substitute it with dry sherry or rice wine vinegar.
• Star anise and cinnamon stick — These spices add a unique flavor to the dish. Be sure to remove them before serving as they are not meant to be eaten.

Tips & Tricks

• For a spicier version, increase the amount of dried chili flakes or add fresh chili peppers.
• If you prefer a thicker sauce, you can mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the sauce during the last few minutes of cooking.
• Serve the meatballs with a side of steamed bok choy or stir-fried vegetables for a complete meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before serving.
• Feel free to adjust the seasonings according to your taste preferences. Add more soy sauce for saltiness or sugar for sweetness.

Serving advice

Serve the Wu Xi Braised Pork Meatballs as a main dish with steamed rice or noodles. Garnish with chopped green onions for added freshness and color.

Presentation advice

Arrange the meatballs in a shallow serving dish and pour the sauce over them. Sprinkle some additional chopped green onions on top for an appealing presentation. Serve with a side of steamed rice or noodles.