Shelly's Recipe

CHINESE MEATBALLS WITH HOISIN SAUCE

Category: Meatballs

2 lbs ground pork butt
2 tbsp finely minced garlic
2 tbsp minced fresh ginger
1/3 cup hoisin sauce
1/3 cup soy sauce
1/4 cup granulated sugar
1/4 cup sweet rice wine (mirin)
1/4 cup minced water chestnuts
1/4 cup minced shrimp
1 egg white
Approximately 2 cup chicken stock or broth
Lettuce leaves, hoisin sauce, chopped green onions and chopped peanuts, for garnish

Combine pork, garlic, ginger, hoisin sauce, soy sauce, sugar, rice wine, water chestnuts, shrimp and egg white. Mix well, cover and refrigerate overnight.

Form pork mixture into 24 small balls. Bring chicken stock just to a simmer in a large saucepan and add pork balls. Stock should just barely cover pork balls; add more stock during cooking if necessary. Pan should not be crowded; cook pork balls in two batches if necessary. Simmer, covered, for 15 to 20 minutes. Serve hot.