Jinling Meatballs

Name: Jinling Meatballs
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 400 g ground pork; 25 g shrimp (finely minced into paste); 1 egg; 12 baby bok choy hearts; 25 g crab meat; 50 g wet cornstarch; 5 g fine salt; 2 g MSG; 10 g each minced scallion and ginger; 25 g Shaoxing wine; to taste cooking oil (for pan-frying)

A traditional Jiangsu specialty, this dish combines minced pork and chopped shrimp formed into meatballs, which are pan-fried and braised until cooked through, then arranged around blanched baby bok choy hearts. The result is tender meat that melts in the mouth.

45 min

Easy

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Ingredients

ground pork 400 g

shrimp (finely minced into paste) 25 g

egg 1

baby bok choy hearts 12

crab meat 25 g

wet cornstarch 50 g

fine salt 5 g

MSG 2 g

minced scallion and ginger 10 g each

Shaoxing wine 25 g

cooking oil (for pan-frying) to taste

Instructions

Make the filling

Combine the ground pork, finely minced shrimp, fine salt, MSG, minced scallion and ginger, Shaoxing wine, egg, and wet cornstarch. Mix vigorously until the mixture becomes sticky, then shape into raw meatballs.

Pan-fry

Heat oil in a pan to about medium heat. Place the raw meatballs in the pan and pan-fry until the bottoms turn golden brown.

Braise

Add Shaoxing wine, soy sauce, sugar, and stock. Bring to a boil over high heat, then reduce to low heat and simmer until the meatballs are cooked through. Return to high heat to reduce and thicken the sauce.