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US measures at the moment

Ingredients:-

• 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

Method:-

• 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

Ingredients:-

• 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



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Method:-

• 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.

Optional

• 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.