Ingredients
-
2
-
2
-
1
-
1/2
-
1
-
2
-
-
1
-
1
-
1
-
-
-
-
-
Directions
Steps
|
1
Done
|
Mix Together the First Seven Ingredients and Form Into Golf-Ball Sized Balls. |
|
2
Done
|
Place the Pork Balls on a Baking Sheet and Bake at 375f For 25 Minutes. |
|
3
Done
|
Place the Pork Balls in a Large Pot (dutch Oven) With the 1 Cup of Chicken Broth, the 1 Tablespoon Soy Sauce and the 1 Tablespoon Sherry and Bring to a Boil. |
|
4
Done
|
Cover, Reduce the Heat and Simmer For 20 Minutes. |
|
5
Done
|
Add the Napa Cabbage, Cover, and Simmer For 10 More Minutes. |
|
6
Done
|
Dissolve the 1 Tablespoon Cornstarch in the 2 Tablespoons Cold Water. |
|
7
Done
|
Remove the Pork Balls and Cabbage from the Liquid and Arrange on a Serving Platter. |
|
8
Done
|
Stir the Cornstarch Slurry Into the Remaining Liquid and Bring It Back to a Boil. |
|
9
Done
|
Once the Sauce Has Thickened, Pour It Over the Pork Balls and Cabbage. |
