Meat Recipes - Pork And Cabbage Casserole

Ingredients

• 1lb (0.5kg) lean pork, ground

• 1 shallot, finely chopped

• 4 water chestnuts, chopped

• 1 inch piece of fresh green ginger, peeled and chopped

• 1 tbsp cornstarch

• 3 tbsp light soy sauce

• 1 egg yolk

• 1 tsp salt

• 2 tbsp vegetable oil

• 1 cup (250ml) chicken stock

• 1 tbsp rice wine or dry sherry

• 2 1/2 cups (0.5kg) shredded Chinese cabbage

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Method:

1. Preheat the oven to moderate 180C (Gas Mark 4,350F).

2. Put the pork, shallot, water chestnuts, ginger, cornstarch, half the soy sauce, egg yolk and salt in a bowl. Mix and knead the mixture until it is well blanked, then divide into four pieces. Roll each piece into a ball and set aside.

3. Hat the oil in a large flameproof casserole. When it is hot, add the pork ball sand fry until they are evenly browned. Pour in the remaining soy sauce, stock and wine or sherry and bring to the boil. Cover and transfer the casserole to the oven. Bake for 40 minutes.

4. Remove from the oven and using a slotted spoon, remove the pork balls from the casserole. Arrange the cabbage in the casserole and arrange the pork balls on top. Return to the oven and bake for a further 10 to 15 minutes, or until the cabbage is slightly crisp but cooked.

5. Remove from the oven and serve at once.