Pork meatballs in hoisin broth

Dinner with 12 ingredients.

Servings: 4

Total time: 30 minutes

Ingredients

• 500 millilitre chicken stock
• thumb-sized piece ginger shredded
• 3 tablespoon hoisin sauce
• 8 Chinese leaves thick part sliced, leaves shredded
• 2 large carrots shaved into strips with a potato peeler
• 300 gram pack beansprout
• 2 tablespoon cornflour
• 1 teaspoon Chinese five-spice powder
• 225 gram can water chestnut drained, half finely chopped, half sliced
• 2 tablespoon soy sauce
• bunch spring onions cut into lengths, plus a few tops chopped to serve
• 500 gram pack lean pork mince

Method

1. Tip the mince into a bowl with the soy, cornflour, five-spice, chopped water chestnuts and some black pepper. Work everything together, then shape into 12 meatballs.
2. Pour the stock into a wide, deep pan and stir in the hoisin and ginger. Add the meatballs, then cover and poach for 5 mins. Drop in the carrots, Chinese leaves, beansprouts, spring onions and sliced chestnuts, then put on the lid and simmer for 5 mins. Ladle into bowls, then serve scattered with spring onion tops.