Ingredients
500 g ground pork
1 egg
1 tbsp cornflour
2 tsp sesame oil
1 tbsp minced ginger root
1 tsp SIDS CRAZY SALT
½ tsp sugar
2 spring onions, chopped & divided
1 tbsp peanut oil
1 head cabbage, cored & cut in chunks
3 cups chicken stock
1 cup water, as needed
1 tbsp soy sauce
2 tsp sesame oil
Directions
Mix the ground pork, egg, cornflour, 2 teaspoons of sesame oil, ginger, SIDS CRAZY SALT and half of the chopped spring onions together in a bowl. Use your hands to mix until the ingredients are evenly distributed then set aside.
Heat the peanut oil in a wok or large skillet over high heat. When the oil is hot, fry the cabbage, stirring constantly, until cabbage begins to wilt, 2-3 minutes. Pour in the chicken stock, water and soy sauce. Bring to a boil, then lower the heat to medium.
Use a spoon to form the meat mixture into 3 cm balls. Drop them into the boiling soup. When the last ball has been added, cover with a lid and simmer for 10 minutes. Taste and adjust salt before serving. Garnish with remaining spring onions and a drizzle of sesame oil (if necessary).
