Embark on a culinary journey to the heart of Asian cuisine with our tantalizing Asian pork balls with Napa cabbage recipe. This delectable dish, brimming with umami-rich flavors, is a harmonious blend of juicy pork meatballs, succulent Napa cabbage, and an array of aromatic spices.
Savor the burst of flavors in every bite as the tender pork meatballs, infused with ginger, garlic, and soy sauce, mingle with the sweet and slightly peppery notes of Napa cabbage. The addition of oyster sauce and sesame oil lends a touch of depth and complexity to the dish, creating a symphony of flavors that will tantalize your taste buds.
This recipe offers a delightful balance of textures, with the soft and yielding meatballs contrasting the crisp and refreshing Napa cabbage. The dish is not only a culinary delight but also a visual masterpiece, with the vibrant green of the cabbage adding a pop of color to the plate.
Accompanying this main course are three additional recipes that round out your Asian culinary experience. Learn how to make fragrant jasmine rice, the perfect accompaniment to the savory pork balls and cabbage. Discover the art of creating a refreshing cucumber salad, a light and tangy side dish that will cleanse your palate. And for a sweet ending, indulge in the classic Chinese dessert, almond cookies, with their delicate almond flavor and chewy texture.
Whether you're a seasoned home cook or just starting your culinary adventure, these recipes will guide you through the process with step-by-step instructions and helpful tips. Get ready to impress your family and friends with this authentic Asian feast that is sure to become a staple in your kitchen.
YAKISOBA WITH PORK AND CABBAGE
Yakisoba is one of those dishes with roots in several countries. Although it's from Japan, it is Chinese influenced, similar to chow mein and lo mein. However you define it, there are thousands of ways to make yakisoba, many of them good. All contain noodles and vegetables, and usually some protein. The dish is always fried in a pan and finished with a somewhat sweet sauce that is put together quickly, from condiments. All of this provides plenty of leeway.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, one pot, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a pot of water to a boil, salt it and add noodles. Cook until just done, about 3 minutes. Drain in a colander and run under cold water. Toss noodles with sesame oil to keep them from sticking together, and set aside.
- Put peanut oil in a large skillet over medium-high heat. When it's hot, add ginger and cook, stirring, until just fragrant, about 1 minute. Add pork and cook for about 5 minutes or until the pork is no longer pink and is starting to brown around the edges.
- Add cabbage and carrots to skillet and stir; sprinkle with salt. Continue to cook until vegetables soften, adding a bit of water as needed to keep them from sticking.
- Meanwhile, stir together in a small bowl ketchup, soy sauce, Worcestershire sauce, mirin and Tabasco. When vegetables are soft and any liquid has evaporated, add noodles and sauce to skillet. Toss to coat everything well and cook until noodles are warmed through. Serve, topped with chopped scallions.
Nutrition Facts : @context http, Calories 550, UnsaturatedFat 17 grams, Carbohydrate 53 grams, Fat 25 grams, Fiber 5 grams, Protein 30 grams, SaturatedFat 6 grams, Sodium 1230 milligrams, Sugar 14 grams, TransFat 0 grams
ASIAN PORK BALLS WITH NAPA CABBAGE
Two of my most favorite ingredients in one recipe...sesame oil and sherry. What more could you ask for? I found this recipe online when I was low-carbing (just omitted the cornstarch and thickened the sauce by boiling it down) and then I tweaked it a little bit to suit my tastes.
Provided by Mercy
Categories Pork
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Mix together the first seven ingredients and form into golf-ball sized balls.
- Place the pork balls on a baking sheet and bake at 375°F for 25 minutes.
- 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.
- Cover, reduce the heat and simmer for 20 minutes.
- Add the napa cabbage, cover, and simmer for 10 more minutes.
- Dissolve the 1 tablespoon cornstarch in the 2 tablespoons cold water.
- Remove the pork balls and cabbage from the liquid and arrange on a serving platter.
- Stir the cornstarch slurry into the remaining liquid and bring it back to a boil.
- Once the sauce has thickened, pour it over the pork balls and cabbage.
LION'S HEAD MEATBALLS WITH NAPA CABBAGE
Make and share this Lion's Head Meatballs With Napa Cabbage recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 1h21m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- To make the meatballs-combine the ground pork, scallion, cornstarch, water chestnuts, egg, ginger, soy sauce, sherry, sesame oil, crushed garlic, salt and pepper in a large bowl and mix well.
- Cover and refrigerate for at least 15 minutes or up to 4 hours.
- Using your wet hands rinsed under cold water, shape the pork mixture into 8 equal large meatballs; transfer to a plate.
- Heat 2 tablespoons oil in a large nonstick skillet over medium heat.
- Put the cornstarch in a shallow bowl.
- Roll each meatball in the cornstarch, shaking off the excess, and place in the skillet.
- Cook, turning occasionally, until lightly browned on all sides, about 6 minutes.
- Using slotted spoon, return the meatballs to the plate.
- Add the remaining 2 tablespoons oil and the garlic to the skillet and stir until fragrant, about 30 seconds.
- In batches, stir in the cabbage and cook until wilted.
- Add the broth, soy sauce, and sugar and bring to a boil.
- Nestle the meatballs in the cabbage.
- Decrease heat to med-low and cover.
- Simmer until the meatballs are cooked through and the cabbage is tender, about 15 minutes.
- Season with salt and pepper.
- Spoon the meatballs, cabbage mixture and cooking liquid into shallow bowls.
- Sprinkle with minced scallions and drizzle with sesame oil.
- Serve hot with the rice and additional soy sauce passed on the side.
Nutrition Facts : Calories 242.3, Fat 15.4, SaturatedFat 2.3, Cholesterol 46.5, Sodium 1489.5, Carbohydrate 20.9, Fiber 3.1, Sugar 4.2, Protein 6.8
STIR-FRIED PORK WITH NAPA CABBAGE
Steps:
- Trim off and discard any silver skin from pork (do not trim fat). Cut pork across grain into 1/4-inch-thick slices, then toss with 1 tablespoon soy sauce, 2 teaspoons cornstarch, and 1 tablespoon sugar in a bowl.
- Stir together vinegar, salt, remaining 1 1/2 tablespoons soy sauce, and remaining 1/2 tablespoon sugar in a small bowl.
- Stir together water and remaining 2 teaspoons cornstarch in a cup.
- Rinse cabbage in a large colander. Tap colander lightly, then transfer cabbage to a large bowl with water still clinging to leaves.
- Heat 1 tablespoon oil in a 12-inch nonstick skillet over high heat until hot but not smoking, then add pork in 1 layer as quickly as possible. Cook, undisturbed, until pork begins to brown, about 3 minutes, then turn over and cook, undisturbed, until browned but still pink in center, about 1 minute more. Transfer pork and any juices to a plate. Do not clean skillet.
- Heat remaining tablespoon oil in skillet over moderately high heat until hot but not smoking, then stir-fry garlic and ginger 30 seconds. Add half of cabbage and stir-fry over high heat until cabbage is wilted, 2 to 3 minutes. Stir in remaining cabbage (skillet will be very full), along with any water in bowl, and soy sauce mixture, then cook, covered, stirring occasionally, until all of cabbage is tender, 4 to 5 minutes.
- Add pork, along with any juices accumulated on plate, and bring to a boil. Stir cornstarch mixture, then pour into skillet and boil, stirring, until sauce is slightly thickened, about 1 minute. Season with salt, then serve sprinkled with cilantro.
CHINESE LION'S HEAD SOUP
This is my family's version of lion's head soup and for me it is the best type of comfort food! It is best served with white sticky rice, and wonderful enjoyed on a cold winter day.
Provided by Lei Lei Wyatt
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Mix the ground pork, egg, cornstarch, 2 teaspoons of sesame oil, ginger, monosodium glutamate, salt, and half of the chopped green onions together in a bowl. Use your hands to mix until the ingredients are evenly distributed. Set aside.
- Heat the vegetable oil in a wok or large skillet over high heat. When the oil is hot, fry the napa cabbage, stirring constantly, until cabbage begins to wilt, 2 to 3 minutes. Pour in the chicken broth, water, and soy sauce. Bring to a boil, then lower the heat to medium.
- Use a spoon to form the meat mixture into 1 inch balls. Drop them into the boiling soup. When the last ball has been added, cover with a lid and simmer for 10 minutes. Taste, and adjust salt before serving. Garnish with remaining green onions and a drizzle of sesame oil.
Nutrition Facts : Calories 431.1 calories, Carbohydrate 7.1 g, Cholesterol 130.2 mg, Fat 34 g, Fiber 1.6 g, Protein 24.1 g, SaturatedFat 10.8 g, Sodium 990.6 mg, Sugar 2.4 g
Tips:
- Choose the right pork: Use ground pork shoulder or a combination of pork shoulder and pork belly for the best flavor and texture.
- Use fresh, flavorful ingredients: Make sure your vegetables are crisp and your ginger and garlic are fresh for the best flavor.
- Don't overcook the pork balls: They should be cooked through but still juicy and tender.
- Use a variety of vegetables: Napa cabbage, carrots, and mushrooms are all great choices, but you can use other vegetables that you like.
- Serve with rice or noodles: This dish is traditionally served with rice or noodles, but you can also serve it with your favorite vegetables.
Conclusion:
These Asian pork balls with Napa cabbage are a delicious and easy-to-make dish that is perfect for a weeknight meal. The pork balls are tender and juicy, and the Napa cabbage is crisp and flavorful. The sauce is savory and slightly sweet, and it brings the whole dish together. This dish is sure to be a hit with your family and friends.
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