This warming supper dish comes from the Winter section my latest book
Simply Veg: A Modern Guide to Everyday Eating (see Books). It’s one of my favourite
recipes and I normally serve it with steamed rice. You can make the pork balls
in advance and chill until needed.
60g/2¼ oz lean smoked back bacon
500g/1lb 2oz minced pork
6 spring onions, finely diced
2 teaspoons finely chopped peeled ginger
5 tablespoons Kikkoman’s soy sauce
3 tablespoons sake (or dry sherry)
1 medium egg white
7 tablespoons sunflower oil
2 teaspoons cornflour
225g/8oz shiitake mushrooms
1 clove garlic, finely chopped
½ teaspoon dried chilli flakes, or to taste
450g/1lb pointed spring cabbage, roughly diced
1 Trim the fat from the bacon and finely dice
the bacon. Place in a food processor with the minced pork, spring onion,
ginger, 2 tablespoons soy sauce, 1 tablespoon sake and the egg white. Process briefly and then tip into a bowl,
making sure that everything is mixed in.
Roll 40 walnut-sized balls between the palms of your hands – wetting
your hands under cold running water as necessary.
2 Heat a large non-stick frying pan over a
medium-high heat. Add 3 tablespoons oil
and fry the pork balls in batches, for about 6 minutes per batch, turning them
regularly. Add another tablespoon of
oil, if necessary. Set aside.
3 In a small bowl, mix together the cornflour,
3 tablespoons soy sauce, 2 tablespoons sake and 8 tablespoons water. Discard the mushroom stalks and rip their
caps into chunks.
4 Wipe the pan clean, set over a high heat and
add 3 tablespoons oil. Add the diced
garlic and chilli and, as soon as it begins to sizzle, mix in the mushrooms and
stir fry briskly for 1 minute. Add the
cabbage and keep stirring until it begins to wilt, then add the pork balls, any
juices and the soy cornflour sauce. Boil
briskly for 2 minutes or until the mixture thickens. Serve immediately.