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. ---------------------------------------------------------------------------
Nutrition
Ingredients
