Cabbage and Pork Meatball Stew
A comforting home-style dish where tender Chinese cabbage simmers alongside juicy pork meatballs seasoned with shiitake mushrooms and aromatic spices. The cabbage absorbs the savory broth while the meatballs stay plump and flavorful.
Story
This hearty stew brings together simple ingredients into something greater than the sum of its parts. The key is getting the meatballs light and springy—mix until the meat mixture clings to your hand before shaping.
Ingredients
ground pork
400g
dried shiitake mushrooms
4-5 pieces
Chinese cabbage
500g (about half a large head)
cooking wine
1 tablespoon
soy sauce
2 tablespoons
oyster sauce
1 tablespoon
five-spice powder
1/4 teaspoon
ginger powder
1/4 teaspoon
salt
to taste
cornstarch
3 tablespoons plus extra for coating
water or chicken stock
500ml
vegetable oil
2 tablespoons
green onions
2 stalks, sliced
Instructions
1
Prep the mushrooms and meat
Soak dried shiitake mushrooms in warm water for 20 minutes until softened. Squeeze out excess water and finely dice. In a large bowl, combine ground pork, diced mushrooms, cooking wine, soy sauce, oyster sauce, five-spice powder, ginger powder, and 1 tablespoon cornstarch. Mix vigorously with chopsticks or your hands for about 5 minutes until the mixture becomes sticky and holds together when pressed.
2
Shape the meatballs
Lightly coat your palms with oil. Take small portions of the meat mixture (about a tablespoon each) and roll into smooth balls. Place remaining cornstarch in a shallow dish and gently roll each meatball to coat lightly. Set aside on a plate.
3
Sear the meatballs
Heat 2 tablespoons oil in a large pot or Dutch oven over medium-high heat. Add meatballs in a single layer and cook, turning occasionally, until golden brown on all sides, about 5-6 minutes. They won't be fully cooked through yet—this just builds flavor. Remove and set aside.
4
Simmer the stew
Add water or chicken stock to the pot, scraping up any browned bits from the bottom. Bring to a gentle boil. Meanwhile, cut the Chinese cabbage into large chunks or thick strips, keeping the white stem portions slightly thicker so they hold up during cooking. Add cabbage to the pot and return meatballs to the pot. Reduce heat to medium-low, cover, and simmer for 20-25 minutes until cabbage is tender and meatballs are cooked through.
5
Finish and serve
Taste and adjust seasoning with salt if needed. The broth should be savory and slightly thick from the cornstarch in the meatballs. Sprinkle with sliced green onions and serve hot over steamed rice.
