Cabbage Wrapped Minced Pork

Cabbage leaf - depend on how many meat balls u make. Blanch in boiling water until soft, remove, set aside.
 

1 lb minced pork 3 pcs shiitaki mushrooms - soaked - finely chopped 1 Tbsp dried prawns - rinsed - finely chopped 2 stalks spring onions - finely chopped 2 Dries Ears - soaked - finely chopped 1 tsp ginger paste 2 tsp garlic paste

Marinate all the above ingredients with:-

• 1/4 Tbsp salt
• 1 tsp white pepper
• 1 Tbsp Shao Hsing wine
• 3 Tbsp cornstarch
• 1 egg white

THE SAUCE:-

• 2 Stalks of spring onion- cut 1" length
• 3 Cloves of garlic
• 1/2 tsp chicken powder
• 1/4 Tbsp curry powder
• 1/4 Tbsp black vinegar
• 1 Tbsp soy sauce
• 1 Tbsp sugar
• 2 Tbsp sar char sauce
• 1 Tbsp rice wine
• 1/4 Tbsp shao shing cooking wine
• 2 cups broth (vegetable or chicken)

1. Mix all minced stuff and paste and marinate for 30 minutes or more.
2. Shape into ball shape and set aside. ( the bigger the better, but too big. Smaller tend to get harder after fried)
3. Heat enough oil, fry the meat ball until golden brown. Remove.
4. Wrapped meat ball in cabbage leaves. Set aside.
5. Heat oil, saute. Add in all the Sauce ingredients. High heat about 5 minutes then reduce heat. Add in the cabbage ball in sauce, simmer until the sauce almost dry. Serve. (If like more sauce, stop fire earlier).