Chinese Lion's Head Pork Meatballs - Soup

Ingredients

• Tofu

  Raw, firm, prepared with calcium sulfate

  8 oz or 227g

• Ground pork

  Fresh, raw

  12 oz or 339g

• Water Chestnuts

  Sliced - Giant

  ¼ cup or 57g

• Ginger

  Naturally Fresh

  ⅓ tablespoons or 17g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Egg yolk

  Raw, fresh

  1 large yolk (separated from white) or 17g

• Sugar

  White, granulated sugar

  ½ tsp or 2g

• Wine

  Alcoholic beverage, dessert, sweet

  ⅓ fl oz or 10g

• Salt

  Table

  ½ tsp or 3g

• Garlic

  2 cloves raw - Whole Foods Market

  3 cloves, raw or 9g

• Pepper

  Spices, white

  ¾ tsp, ground or 2g

• Soy sauce

  Regular sodium, Shoyu

  3 tsp or 16g

• Cornstarch

  2 ½ tsp or 7g

• Chicken stock

  Soup, home-prepared

  1 ½ cup or 360g

• Bok Choy

  1/2 head raw - Whole Foods Market

  5 head raw or 4.2kg

• Cabbage

  Savoy, raw

  1 cup, shredded or 70g

• Vermicelli Rice Noodles

  A Taste Of Thai

  3 ½ oz or 99g

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

Directions

1. 1. Place tofu slices in a heatproof bowl, and pour boiling water on top to cover. Let stand for 30 seconds. Drain and transfer tofu to a paper towel-lined plate. Press gently on the tofu with paper towels to to dry thoroughly. 2. Transfer tofu slices to a bowl. Using a fork, mash tofu into fine pieces. Set aside. 3. In a large bowl, combine ground pork, fatty ground pork, mashed tofu, diced water chestnuts, minced ginger, minced scallion whites, egg yolk, sugar, Shaoxing wine, salt, 2 teaspoons minced garlic, 1/2 teaspoon white pepper powder, 2 teaspoons soy sauce, and 1 teaspoon cornstarch, and gently mix until well combined, being careful not to over-mix. Refrigerate for 30 minutes. 4. Working with wet hands, form small handfuls of the meatball mixture into balls; you should have about 5 to 6 meatballs. 5. Heat oil over medium-high heat in a non-stick pan. Working in batches to avoid overcrowding the pan, pan-fry the meatballs until golden brown, about 3 minutes. Flip meatballs and brown other side, about 3 minutes. Transfer meatballs to a large paper towel-lined plate. 6. In a bowl combine chicken broth, remaining 1/4 teaspoon white pepper, 1 teaspoon soy sauce, 1 1/2 teaspoons cornstarch, and 1 teaspoon minced garlic. Mix well and set aside. 7. In a large pot or Dutch oven, heat remaining 1 teaspoon oil over medium heat. Add bok choy and thick stem parts of the Napa cabbage. Season with salt and cook for 3 minutes. Arrange meatballs in the pot in a single layer, pour the chicken broth mixture in, and bring to a simmer. Cover and reduce heat to medium low. Cook until meatballs are cooked through, about 10 minutes. 8. Meanwhile, soak vermicelli noodles in warm water until softened, about 5 minutes. Drain well and set aside. 9. Stir vermicelli noodles and leafy parts of the Napa cabbage into the pot. Cover and simmer for 10 minutes longer. 10. To serve, bring the pot to the table or carefully transfer everything to a large serving bowl. Sprinkle the remaining sliced green part of the scallion on top and serve with white rice.

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