Back to 4 servings meatballs 1 lb ground pork, fatty, about 30% fat; pork belly if you can get it 0.5 cup water chestnuts, finely minced; fresh if available, otherwise canned 4 scallions, white parts finely minced, green parts reserved 1 tbsp fresh ginger, finely grated 1 large egg, lightly beaten 2 tbsp Shaoxing wine, divided; dry sherry works in a pinch 2 tbsp light soy sauce, for the meatballs 1 tsp white pepper 1 tsp kosher salt 2 tsp cornstarch, for the meatballs 0.25 cup iced water or cold chicken stock, for the meatballs 3 tbsp neutral oil, such as vegetable or canola, for searing braise 1 tbsp light soy sauce, for the braise 1 tbsp dark soy sauce 4 cups chicken stock or water, for braising 2 star anise 1 tbsp rock sugar, or 2 tsp granulated sugar 1 large head napa cabbage, or 4 to 6 baby bok choy 1 tbsp cornstarch, mixed with 2 tbsp cold water for a slurry
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1 Step 1: Chill the pork in the freezer for 15 to 20 minutes so it firms up. Then cut it by hand with a sharp knife or cleaver into a rough, chunky mince, with pieces roughly as big as small peas. Skip the food processor, since it will mash the meat into a paste.2 Step 2: In a large bowl, mix the pork with the water chestnuts, scallion whites, ginger, egg, 1 tablespoon Shaoxing wine, 2 tablespoons light soy sauce, white pepper, salt and 2 teaspoons cornstarch, stirring in one direction until sticky.3 Step 3: Gradually work in the iced water until fully absorbed, then slap the mixture back into the bowl 15 to 20 times to firm it and help the balls hold together.4 Step 4: Shape into four large balls with wet hands. Heat the 3 tablespoons oil in a wide pot or skillet over medium-high heat and sear the meatballs 1 to 2 minutes per side for a light golden crust. Do not crowd the pan.5 Step 5: Pour off all but about 1 tablespoon of the oil and lower the heat to medium-low. Add the remaining 1 tablespoon Shaoxing wine, the 1 tablespoon light soy sauce, dark soy sauce, stock or water, star anise and rock sugar, and bring to a simmer.6 Step 6: Return the meatballs to the pot so the liquid reaches about halfway up them. Cover and braise on the lowest heat at a very gentle simmer for 60 to 70 minutes, until the meatballs are cooked through and very tender.7 Step 7: Arrange the napa cabbage or bok choy around the meatballs, cover, and cook 5 to 10 minutes until the greens are tender.8 Step 8: Transfer the meatballs and greens to a platter. Raise the heat to medium, stir in the cornstarch slurry, and simmer 1 to 2 minutes until the sauce is glossy and slightly thickened. Pour over the meatballs and garnish with the reserved scallion greens.getsaucepan.com/r/2161c7c3-95dc-5f59-9353-66a2b179e050
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