4 January 2024
First post of the new year
Went to market and got some minced pork from my new butcher, I chose a younger guy cos the old fella I used to patronise passed away very suddenly. I felt sad I had to say goodbye only in my heart.
Wasn’t sure what to make of it, so I seasoned it a little n stuck it in the fridge. Then I saw an IG reel about someone’s grandpa’s famous meatballs…. n so I adapted it. The recipe had chopped ginger n garlic n spring onion and I think u were supposed to make soup with the Napa cabbage leaves.
Here is what I did instead
400g Minced Pork (weight is guesstimated as I wasn’t paying attention)
3-4 garlic cloves minced
3-4 slices of fresh ginger, minced
1 tsp white miso paste
2 tbsp cognac
2 huge outer leaves Napa cabbage - stem diced fine in to meat, leaves roughly chopped for soup
2-4 Tbsp of chopped spring onion - adjust to taste
Usual seasoning - sesame oil, salt, oyster sauce, sugar, pepper
I’m not sure if it makes a difference, I fried about 10-15 slices of ginger julienne strips til crisp, diced them and added to pork then balled the pork and fried them in the ginger oil.
Placed them in a casserole lined with cabbage leaves and shiro dashi. It just very nicely made two layers. Instead of placing it over the fire, I put it in the oven I might change to putting it in the stove. We will find out
