Pork belly without the skin (chopped) 220g
 Water chestnut (diced) 5g
 Salt 1/4tsp
 Sugar 1/4tsp
 Ginger and water onion water 10ml
 Egg white 1pc
 Cooking wine 2tsp
 Cornstarch 20g
 Water 20ml
 Chicken stock 180ml
 Baby cabbage leaf (sliced) 180g
 1

Add the salt and sugar to the chopped pork belly and mix well. Add the ginger and spring onion water to the pork belly mixture in three batches, stirring in the same direction. Add the egg white and cooking wine to the mixture and stir thoroughly in the same direction again. Add cornstarch and water next to make a very tender patty. Finally, add the water chestnut and mix well. The mixing can be done in a bowl or using a blender.

 2

Use your bare hands to shape the patty into meatballs. Each meatball should weight around 50g and the patty should be big enough to prepare six meatballs.

 3

Place the sliced baby cabbage at the bottom of each utility cup. Put a meatball on top and add 2tbsp of chicken stock to each utility cup.

 4

Bring water to a boil in the 6L Dutch Oven. Place the casserole and rack on top, put the utility cups in and steam the meatballs for 50 minutes on a medium heat. Serve.

 Pork belly without the skin (chopped) 220g
 Water chestnut (diced) 5g
 Salt 1/4tsp
 Sugar 1/4tsp
 Ginger and water onion water 10ml
 Egg white 1pc
 Cooking wine 2tsp
 Cornstarch 20g
 Water 20ml
 Chicken stock 180ml
 Baby cabbage leaf (sliced) 180g
 1

Add the salt and sugar to the chopped pork belly and mix well. Add the ginger and spring onion water to the pork belly mixture in three batches, stirring in the same direction. Add the egg white and cooking wine to the mixture and stir thoroughly in the same direction again. Add cornstarch and water next to make a very tender patty. Finally, add the water chestnut and mix well. The mixing can be done in a bowl or using a blender.

 2

Use your bare hands to shape the patty into meatballs. Each meatball should weight around 50g and the patty should be big enough to prepare six meatballs.

 3

Place the sliced baby cabbage at the bottom of each utility cup. Put a meatball on top and add 2tbsp of chicken stock to each utility cup.

 4

Bring water to a boil in the 6L Dutch Oven. Place the casserole and rack on top, put the utility cups in and steam the meatballs for 50 minutes on a medium heat. Serve.

 

 Pork belly without the skin (chopped) 220g
 Water chestnut (diced) 5g
 Salt 1/4tsp
 Sugar 1/4tsp
 Ginger and water onion water 10ml
 Egg white 1pc
 Cooking wine 2tsp
 Cornstarch 20g
 Water 20ml
 Chicken stock 180ml
 Baby cabbage leaf (sliced) 180g
 1

Add the salt and sugar to the chopped pork belly and mix well. Add the ginger and spring onion water to the pork belly mixture in three batches, stirring in the same direction. Add the egg white and cooking wine to the mixture and stir thoroughly in the same direction again. Add cornstarch and water next to make a very tender patty. Finally, add the water chestnut and mix well. The mixing can be done in a bowl or using a blender.

 2

Use your bare hands to shape the patty into meatballs. Each meatball should weight around 50g and the patty should be big enough to prepare six meatballs.

 3

Place the sliced baby cabbage at the bottom of each utility cup. Put a meatball on top and add 2tbsp of chicken stock to each utility cup.

 4

Bring water to a boil in the 6L Dutch Oven. Place the casserole and rack on top, put the utility cups in and steam the meatballs for 50 minutes on a medium heat. Serve.