Oriental pork balls in hoisin broth

Oriental pork balls in hoisin broth

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(4 ratings)

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Cooking time

Prep: 20 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 4

Low in calories and cheap to make, these Chinese flavoured meatballs are served in a clear and nourishing broth with plenty of veg

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
366
protein
32g
carbs
29g
fat
14g
saturates
5g
fibre
4g
sugar
11g
salt
2.5g

Ingredients

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

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Method

  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.

Recipe from Good Food magazine, April 2012

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Comments

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bethocallaghan's picture
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added some chillies at the end for some extra bite

pammiejay's picture
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I also added straight to wok noodles which made this a hefty portion for 4. Very tasty, feels like its healthy and definitely one to make again and again. I used a 195g jar of Sharwoods Hoisin and Spring Onion sauce and didn't brown the meatballs, just popped them straight in.

jocjoc's picture
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I browned the meatballs first and served with egg noodles. Really delicious.

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