Ingredients

The following ingredients have 4 Servings
  • 500g minced pork (preferably finely minced)
  • 1 tbs cornflour
  • 2 tbs finely grated ginger
  • 1 egg, beaten
  • 100ml Chinese rice wine (shaohsing)* or dry sherry
  • 5 tbs oyster sauce, plus extra
  • 2-3 tbs vegetable oil
  • 1/2 cup (125ml) chicken stock
  • Butter lettuce leaves, steamed rice, sliced red chilli and coriander, to serve

Instruction

  • Place pork, flour, ginger, egg, 1/4 cup (60ml) rice wine and 2 tablespoons oyster sauce in a bowl. Season with 1 teaspoon salt, then mix well with a wooden spoon. Using damp hands, roll into walnut-sized balls. Chill for 30 minutes.
  • Heat oil in a frypan over medium-high heat. Cook the meatballs, in 2-3 batches, turning for 3-4 minutes until golden and cooked through. Keep warm in a low oven.
  • For the sauce, wipe the frypan clean, then add the stock, remaining 2 tablespoons wine and remaining 3 tablespoons oyster sauce. Cook, stirring, over medium-high heat for 2-3 minutes until reduced. Add meatballs and toss to glaze.
  • Fill lettuce leaves with a little rice and 3 meatballs, drizzle with extra oyster sauce and top with chilli and coriander.