Chinese pork meatballs with vermicelli and cabbage
4 servings
30 minutes
This recipe combines the rich aromas of Chinese cuisine with the refinement of Italian traditions. Tender pork meatballs infused with tofu juices, fragrant ginger, and spicy notes of white wine are fried to a golden crust and then simmered in a rich chicken broth. The addition of Peking and Chinese cabbage gives the dish freshness and softness, while the vermicelli makes it particularly hearty. This dish is perfect for a cozy family dinner where each ingredient reveals its flavor in a delicate and harmonious composition. Such a recipe can adorn the table not only in everyday settings but also at festive dinners, impressing guests with its rich flavors and depth of aroma.
1
Place the sliced tofu in a heatproof bowl and pour boiling water over it for 30 seconds, ensuring the water covers the cheese. Drain the water and transfer the cheese to a paper towel, gently blotting the top with a paper towel to remove excess moisture.
- Firm tofu: 100 g
2
Transfer the tofu to a bowl and mash it with a fork. Set aside for a while.
- Firm tofu: 100 g
3
In a large bowl, mix pork, tofu, water chestnut, fig, white part of onion, egg yolk, sugar, wine, salt, 2 teaspoons of garlic, ½ teaspoon of white pepper, 2 teaspoons of soy sauce, and 1 teaspoon of cornstarch. Mix lightly and refrigerate for 30 minutes.
- Pork shoulder: 200 g
- Pork: 100 g
- Ginger: 2 tablespoons
- White onion: 1 head
- Egg yolk: 1 piece
- Sugar: 1 teaspoon
- Dry white wine: 2 teaspoons
- Salt: 1 teaspoon
- Finely chopped garlic: 3 cloves
- Ground black pepper: to taste
- Soy sauce: 3 teaspoons
- Cornstarch: 2.5 teaspoons
4
With wet hands, form small meatballs from the meat mixture, making 5-6 pieces.
5
In a non-stick pan, heat the oil and fry the meatballs for 3 minutes until light brown. Work in batches to avoid overcrowding the pan; place the meatballs on a plate lined with paper towels.
- Peanut oil: 3.5 tablespoons
6
In a bowl, mix chicken broth, the remaining 1/4 part of white pepper, 1 teaspoon of soy sauce, 1.5 teaspoons of starch, and 1 teaspoon of minced garlic. Mix well and set aside for a while.
- Chicken broth: 1.5 glass
- Ground black pepper: to taste
- Soy sauce: 3 teaspoons
- Cornstarch: 2.5 teaspoons
- Finely chopped garlic: 3 cloves
7
In a large pot or cauldron, heat the remaining teaspoon of oil over medium heat. Add the Chinese cabbage along with the stem of the napa cabbage, season with salt, and cook for 3 minutes. Then, place the meatballs in a single layer, pour in the chicken broth mixture, and bring to a boil. Reduce the heat and continue cooking for 10 minutes until the meatballs are cooked through.
- Peanut oil: 3.5 tablespoons
- Napa cabbage: 5 head
- Napa cabbage (pak choi type): 6 pieces
- Salt: 1 teaspoon
8
Meanwhile, soak the vermicelli in warm water for 5 minutes until it becomes soft. Drain the water and set aside.
- Vermicelli: 100 g
9
Add noodles and the leafy part of the Beijing cabbage to the pot, cover with a lid, and continue cooking for 10 minutes.
- Vermicelli: 100 g
- Napa cabbage (pak choi type): 6 pieces
10
For serving, neatly arrange the noodles in a bowl, sprinkle with the remaining green onions, and serve with boiled rice.
- Spring onion: 1 bunch
- Rice: to taste
