Ginger meatballs over napa cabbage
From The Kitchen of Lavender + Truffles
Makes 24 Meatballs
INGREDIENTS
Ground Pork, 2 lbs.
Ginger, 1/2 knuckle, sliced
Corn starch, 2 tbsp.
Napa cabbage, 1 head, rough chop
Vegetable oil, 2 cups
Salt, 2 tbsp.
Soy sauce, 8 tbsp.
DIRECTIONS
In a large bowl, add ground pork, corn starch, salt and soy sauce. Mix to combine. Then add 1/2 cup of water. Mix through with hands. Mixture should be loose and wet in texture. Roll ground pork into 1 1/2" diameter balls and drop into a small pot of vegetable oil on high heat. Fry until crispy brown all around. Strain and set aside over paper towels to soak any extra oil.
In a large pot, add 1 cup water and bring to boil. Add meatballs, napa cabbage and ginger slices. Add remaining soy sauce and salt. Lower heat and simmer until napa cabbage is tender and cooked.
