Braised Meatballs with Kohlrabi

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Braised Meatballs with Kohlrabi

Ingredients

Skinless Pork Belly

Kohlrabi

Egg

Parsley

Minced Ginger

Procedures

1. Mince the pork belly.

2. Chop the coriander and ginger and make them into a puree, then add the mixture to the minced pork.

3. Add egg white/egg yolk/whole egg as desired or not adding any eggs into the mixture. (Note that adding eggs can help to increase the viscosity of the meat, but the egg sauce can make the soup become cloudy during cooking).

4. Stir and beat the ingredients in the same direction.

5. Add in a bit of fish sauce, sugar and wine, mix well, add in cornstarch and sesame oil, mix thoroughly then refrigerate it for half an hour.

6. Peel kohlrabi and cut it into pieces.

7. Pour a bowl of water into the pot and bring it to a boil, put in the kohlrabi, add in chicken broth, cover the ingredients and cook on high heat for about 15-20 minutes.

8. Take out the kohlrabi and turn the heat to simmer.

9. Take out the meat and divide it into several portions, cover your palm with some corn flour, and knead the meat gently into a ball.

10. Cook the meatballs in the hot soup and simmer for 15-20 minutes.

11. After it is done, serve the meatballs with kohlrabi, pour over hot soup and enjoy.