This hearty Chinese-style dish features large, hand-minced pork meatballs slowly browned in a wok until deeply flavorful. The pork is served atop a vibrant bed of stir-fried celery, cabbage, chestnuts, and onion, creating a perfect balance of textures and savory notes. The slow-cooking method ensures the meatballs remain tender and juicy, while the vegetables provide a crisp, fresh contrast. Ideal for family dinners or weekend meals, this recipe brings authentic home-style cooking to your table with simple, accessible ingredients. It’s a comforting, protein-rich meal that showcases the versatility of the wok and the harmony of traditional Chinese flavors.
Fried Pork Sauce
Description
This hearty Chinese-style dish features large, hand-minced pork meatballs slowly browned in a wok until deeply flavorful. The pork is served atop a vibrant bed of stir-fried celery, cabbage, chestnuts, and onion, creating a perfect balance of textures and savory notes. The slow-cooking method ensures the meatballs remain tender and juicy, while the vegetables provide a crisp, fresh contrast. Ideal for family dinners or weekend meals, this recipe brings authentic home-style cooking to your table with simple, accessible ingredients. It&# 226;ÂÂs a comforting, protein-rich meal that showcases the versatility of the wok and the harmony of traditional Chinese flavors.Ingredients
Directions
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Finely mince pork, celery cabbage (about 4-5 cups), chestnuts, and slices of onion together on a heavy-duty cutting board using a cleaver until blended into a cohesive lump.
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Season the minced meat mixture with salt, pepper, and 2 tablespoons of soy sauce. Mix well and form into 4 large meatballs.
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Heat 3 tablespoons of oil in a wok over medium heat for about 1 minute.
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Add the pork meatballs to the wok and brown slowly on all sides, approximately 15 minutes.
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Cover the wok, reduce heat to low-medium, and cook the pork balls for a further 30 minutes. Lift the cover occasionally to turn the meatballs, ensuring they cook evenly.
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Remove the cooked meatballs from the wok and set aside on a platter.
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In the same wok, add the remaining celery cabbage, chestnuts, and onion slices. If there is not enough meat juice (about 1/2 cup), add 1/4 cup of water.
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Stir-fry the vegetables for about 1 minute.
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Cover the wok and cook for a further 3 minutes, lifting the cover once or twice to stir the cabbage.
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Transfer the cooked vegetable mixture to a serving platter.
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Arrange the fried pork meatballs over the vegetable base and serve immediately.
Nutrition Facts
Servings 5 cups
- Amount Per Serving
- Calories 1389.3kcal
- % Daily Value *
- Total Fat 150.7g232%
- Saturated Fat 22.6g114%
- Cholesterol 0.0mg0%
- Sodium 195318.3mg8139%
- Total Carbohydrate 13.6g5%
- Dietary Fiber 6.0g24%
- Sugars 7.2g
- Protein 3.1g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Celery cabbage is a winter season vegetable. If it is not available in summer, regular cabbage can be substituted.
Traditional preparation involves mincing the ingredients by hand with a cleaver, which takes about 10-15 minutes, to achieve the desired texture and blend of flavors.
Ensure the meatballs are turned regularly during the slow-cooking phase to prevent sticking and ensure even cooking.
