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Home > Recipes > Pork Entrees > Pork Balls in Clear Broth

Pork Balls in Clear Broth

Pork Balls in Clear Broth
Pork Balls in Clear Broth



9 oz (250g) lean and fat pork
1 oz (25g) golden needles, soaked in hot water
1 egg, beaten
2 oz (50g) Chinese cabbage hearts, coarsely chopped
1/2 tsp.
scallions, chopped
2 oz (50g) cellophane noodles (flour or bean threads), soaked in warm water
1/2 tsp.
ginger , chopped
1 tsp. sesame oil
2 tbsp cornstarch (corn flour) dissolved in 2 tbsp water
1/4 tsp. ground Sichuan peppercorn
4 cups (1 litre) meat broth 1/4 tsp. MSG (optional)
2 tsp. salt, or to taste
1 oz (25g) wood ears, reconstituted in hot water        


1.   Mince the pork, if not already ground, and mix well with the scallions, ginger, egg, corn starch, 3 1/2 fl oz (100ml) of the broth, and 1/2 tsp. of the salt.

2.   Heat the remaining broth to a boil, then turn the heat to low. While the broth is heating make small meatballs, about 3/4 - inch (2 cm ) in diameter.

3.   Add the meatballs to broth one by one , and simmer until done.

4.   Skim the foam from the broth and add the wood ears, golden needles, cabbage hearts and cellophane

5.   Skim the foam from the broth and add the wood ears, golden needles, cabbage hearts and cellophane noodles. Bring to a boil and add the pepper and MSG (optional), sprinkle the sesame oil on the broth remove and serve.

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Related : Pork Recipes


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Pork Balls in Clear Broth

Pork or Beef Chop Suey

Shredded Pork

Steamed Pork with Salted Eggs

Stir-fried Diced Pork with Peanuts

Twice-Cooked Pork

White-Boiled Pork with Mashed Garlic





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