• 600g pork mince
  • ½ cup water chestnuts, finely chopped
  • 2 Tbsp mushroom soy sauce
  • 2 Tbsp hoi sin sauce
  • 4 cloves garlic, minced
  • 5cm piece ginger, minced
  • 2 eggs
  • ¼ cup ground rice
  • 2 Tbsp cornflour
  • 1¾ tsp Chinese five spice
  • 2 tsp fine salt
  • ½ tsp ground white pepper
  • 1 cup plain flour
  • vegetable oil, for deep frying
  • 1L chicken stock
  • ¼ cup honey
  • ¼ cup dark soy sauce
  • ¼ cup oyster sauce
  • 2 Tbsp Chee Hou sauce*
  • steamed pak choy, to serve
  • * A rich and savoury sauce made from fermented black beans and garlic. Available at most Asian grocers. If unavailable, use hoi sin instead.


  • Preparation Time: 20 minutes
  • Cooking Time: 1 hour 20 minutes
  • Serves: 4
  • Chinese New Year


Step 1

Combine the mince, water chestnuts, mushroom soy, hoi sin, garlic, ginger, eggs, ground rice, cornflour, five spice, salt and white pepper in a large bowl and mix thoroughly. Refrigerate for 1 hour, then divide into four pieces and form into balls.

Step 2

Roll the meatballs in plain flour, and shake off any excess. Fry in hot (180°C) vegetable oil for 2 minutes, until golden, then drain on kitchen paper. Pour the stock,
honey, dark soy, oyster sauce and Chee Hou sauce into a saucepan and bring to a simmer, add the meatballs and cook very gently for 1 hour, turning from time to time.

Step 3

Set the meatballs aside, then boil the cooking sauce rapidly, until thickened. Arrange the pak choy into bowls, then top with the meatball. Drizzle the reduced
sauce glaze over.