Oriental Pork Balls In Hoisin Broth Recipe


  • 500g pack lean pork mince
  • 2 tbsp soy sauce
  • 2 tbsp cornflour
  • 1 tsp Chinese five-spice powder
  • 225g can water chestnut, drained, half finely chopped, half sliced
  • 500ml chicken stock
  • 3 tbsp hoisin sauce
  • thumb-sized piece ginger, shredded
  • 2 large carrot, shaved into strips with a potato peeler
  • 8 Chinese leaves, thick part sliced, leaves shredded
  • 300g pack beansprout
  • bunch spring onions, cut into lengths, plus a few tops chopped to serve

Oriental Pork Balls In Hoisin Broth Recipe


  1. 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.
  2. 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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