• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Braised Porkballs and Cauliflower

  • Recipe Submitted by on

Category: Meat

 Ingredients List

  • 1 lb Porkballs
  • 1 md Cauliflower
  • 1 sl Fresh ginger root
  • 1 1/2 tb Oil
  • 1/2 ts Salt
  • 1 1/2 tb Soi
  • 1 c Stock
  • 2 tb Cornstarch
  • 2 tb Soy sauce
  • 1 ts Sugar
  • 1/4 c Water


1. Prepare uncooked porkballs as in steps 1 and 2 of Basic Deep-fried
Porkballs (see recipe).

2. Break cauliflower into small flowerets. Shred ginger root.

3. Heat oil in a heavy pan. Add salt and ginger, then porkballs. Brown
lightly; then remove from pan.

4. Heat remaining oil. Add cauliflower and stir-fry to coat with hot oil
(about 2 minutes). Return porkballs.

5. Add stock. Bring to a boil; then simmer, covered, until pork is
cooked through and cauliflower is tender, but still crunchy (about 8

6. Blend cornstarch, soy sauce, sugar and cold water to a paste, then
stir in to thicken sauce.

NOTE: Uncooked porkballs may be prepared a day or two in advance,
provided they are parboiled for several minutes, then drained, cooled and
refrigerated until needed.

VARIATION: For the cauliflower, substitute either 1 pound string beans,
stemmed and cut in thirds; or broccoli, broken in flowerets, and the stems
cut diagonally in 1/4-inch slices.

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