US measures at the moment


  • 14 ounces ground pork
  • 2 scallions, chopped
  • 1 3⁄4 ounces canned bamboo shoots, drained rinsed and chopped
  • 1 tablespoon soy sauce
  • 1 tablespoon dry sherry
  • 2 teaspoons sesame oil
  • 2 teaspoons superfine sugar
  • 1 egg white, lightly beaten
  • 4 1⁄2 teaspoons cornstarch


  • Place the ground pork, scallions, bamboo shoots, soy sauce, sherry, sesame oil, sugar and beaten egg white in a large mixing bowl and mix until all ingredients are thoroughly combined.
  • Stir in the cornstarch, mixing until thoroughly incorporated with the other ingredients.
  • Place a spoonful of pork mixture in your hand and roll into a tight ball.
  • Line a steamer with a clean, DAMP tea towel and arrange meatballs inside.
  • Cover and steam for 5-7 minutes, until balls are cooked through.
  • Serve immediately.
  • Note. You may need to steam for longer so try a test run first. Do not put too many balls in the steamer at any one time.

For the sauce


    • 1 cup water
    • 1/4 teaspoon salt
    • 3/4 cup sugar
    • 1/3 cup apple cider vinegar
    • 1/4 cup ketchup
    • 1/2 teaspoon soy sauce


    • In a large saucepan, mix 1 cup water, 1/4 teaspoon salt, 3/4 cup sugar, 1/3 cup apple cider vinegar, 1/4 cup ketchup and 1/2 teaspoon soy sauce.
    • Bring to a boil and mix in 2 tablespoons cornstarch and 1/4 cup water to thicken.
    • Cook until well blended.


    • Add a few pinapple chunks to the sauce and warm through before serving.
    • Pour this sauce over the meatballs and serve with charred vegetables such as courgette, onion, aubergine, peppers etc.

Category: Pork Based
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