Asian Pork Balls With Napa Cabbage

“Two of my most favorite ingredients in one recipe...sesame oil and sherry. What more could you ask for? I found this recipe online when I was low-carbing (just omitted the cornstarch and thickened the sauce by boiling it down) and then I tweaked it a little bit to suit my tastes.”
1hr 35mins

Ingredients Nutrition


  1. Mix together the first seven ingredients and form into golf-ball sized balls.
  2. Place the pork balls on a baking sheet and bake at 375°F for 25 minutes.
  3. Place the pork balls in a large pot (Dutch oven) with the 1 cup of chicken broth, the 1 tablespoon soy sauce and the 1 tablespoon sherry and bring to a boil.
  4. Cover, reduce the heat and simmer for 20 minutes.
  5. Add the napa cabbage, cover, and simmer for 10 more minutes.
  6. Dissolve the 1 tablespoon cornstarch in the 2 tablespoons cold water.
  7. Remove the pork balls and cabbage from the liquid and arrange on a serving platter.
  8. Stir the cornstarch slurry into the remaining liquid and bring it back to a boil.
  9. Once the sauce has thickened, pour it over the pork balls and cabbage.

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