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Stewed Pork Balls in Brown Sauce

Preparation Time:   30  (mins)
Cooking Time:   210  (mins)
Cooking Method:   Braise
Cook level:   Normal

Chef Recommendation

Pork belly 250 g
Baby cabbage 100 g
Sliced ginger and sectioned green onion to taste
Premium Oyster Sauce to taste
Premium Soy Sauce to taste


Premium Oyster Sauce to taste
Premium Dark Soy Sauce to taste
Egg adequate amount
Sugar to taste
Pepper to taste
Tapioca starch and water adequate amount
Premium Oyster Sauce 1 tbsp
Premium Soy Sauce 1 tbsp
Premium Dark Soy Sauce 1 tsp
Chicken stock to taste
Cooking Wine to taste
Pepper to taste

  1. Mince pork belly.  Add marinade and stir well until sticky.  Shape into three balls.
  2. Deep-fry meatballs.  Put on a deep plate.  Saute ginger and green onion.  Add sauce mix and boil.  Pour sauce over meatalls.  Cover and steam for 3 hours until tender.
  3. Parboil  baby cabbage in oil.  Then blanch in boiling water.  Cook baby cabbage with some of the sauce from steamed meatballs and Lee Kum Kee Premium Oyster Sauce for a short while.  Put onto the bottom of an earthen pot.  Arrange meatballs on baby cabbage.
  4. Heat through Lee Kum Kee Premium Soy Sauce, the sauce from the meatballs and thickening.  Pour sauce over meatballs.

Tag: Pork

Deep-fry the pork balls in about 70°C hot oil. If the oil is too cold, the pork balls will break up. If the oil is too hot, the texture will become tough. Steam the pork balls for 3 hours to make the texture soft and tender. Parboil baby cabbage in oil to make it soft in order to absorb the gravy and juice from the pork balls.
Chef Recommendation

Traditionally, in cooking pork balls, only Soy Sauce is used. With Oyster Sauce added to the dish, the overall flavour of the dish is enriched with a more meaty umami taste.

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