Oriental pork balls in hoisin broth

Holiday-at-home recipe for 4 people, takes only 10 mins; recipe has pork mince, soy sauce, cornflour, chinese five-spice powder, water chestnut, chicken stock, hoisin sauce, ginger, carrot, chinese leaves, beansprout and spring onion.

Oriental pork balls in hoisin broth

Oriental pork balls in hoisin broth

Recipe by Chef Soomro Course: Holiday-at-home


Prep time

20 mins


  • Spring Onion: bunch spring onions, cut into lengths, plus a few tops chopped to serve
  • Carrot: 2 large carrots, shaved into strips with a potato peeler
  • Soy Sauce: 2 tbsp soy sauce
  • Hoisin Sauce: 3 tbsp hoisin sauce
  • Chicken Stock: 500ml chicken stock
  • Ginger: thumb-sized piece ginger, shredded
  • Cornflour: 2 tbsp cornflour
  • Chinese Five Spice Powder: 1 tsp Chinese five-spice powder
  • Beansprout: 300g pack beansprout
  • Pork Mince: 500g pack lean pork mince
  • Water Chestnut: 225g can water chestnut, drained, half finely chopped, half sliced
  • Chinese Leaves: 8 Chinese leaves, thick part sliced, leaves shredded


  1. Tip the mince into a bowl with the soy, cornflour, five-spice, chopped water chestnuts and some black pepper. Work everything together, then shape into 12 meatballs.
  2. Pour the stock into a wide, deep pan and stir in the hoisin and ginger. Add the meatballs, then cover and poach for 5 mins. Drop in the carrots, Chinese leaves, beansprouts, spring onions and sliced chestnuts, then put on the lid and simmer for 5 mins. Ladle into bowls, then serve scattered with spring onion tops.