Lion's Head Meatballs

• 500g ground pork (70% lean, 30% fat)
• 100g bok choy
• 2 slices ginger
• 2 green onions, chopped
• 1 egg
• 2 tablespoons cooking wine
• 1 tablespoon light soy sauce
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 1 tablespoon cornstarch
• 2 cups chicken broth
• 1 tablespoon oyster sauce
• Vegetable oil for frying

Steps

1. Mix ground pork with egg, cooking wine, light soy sauce, salt, white pepper, and cornstarch. Stir in one direction until the mixture becomes sticky and well-combined.
2. Shape the meat mixture into 4 large meatballs, each about the size of a tennis ball.
3. Heat vegetable oil in a wok to 160°C (320°F). Gently slide in the meatballs and fry until golden brown on all sides, about 5-6 minutes. Remove and drain.
4. In a pot, bring chicken broth to a boil. Add ginger slices and oyster sauce.
5. Carefully place the fried meatballs into the broth. Reduce heat to low, cover, and braise for 30-40 minutes until tender.
6. Add bok choy to the pot and cook for another 2-3 minutes until wilted.
7. Transfer meatballs and bok choy to a serving bowl. Ladle the broth over and serve hot.