Braised OmniPork Balls with Brown Sauce

SERVES 4PREP COOK 30m

Credit: Christine Cheung

Omnipork balls

2packets

Omnipork®

½piece

firm tofu, crumbled

onion, diced

2pieces

water chestnut, chopped

scallion oil

2tablespoons

ginger juice

2tablespoons

water chestnut powder

soybean paste

ground pepper

sesame oil

½teaspoon

salt

2teaspoons

sugar

  1. Mix everything but ginger and keep in fridge for at least 30 mins.

  2. Shape into balls. In a pot of hot oil, deep fry until nearly cooked. Set aside.

sauce

5slices

ginger

2cups

water

2tablespoons

vegan fish sauce

1tablespoon

soybean paste

1tablespoon

mirin

¼teaspoon

sugar

sesame oil

corn starch water

  1. In a bowl, combine all ingredients.

  2. In a heated pan, add oil to sauté ginger. Add mixture and Omnipork balls and cook over low-heat for 18 mins.

2pieces

Chinese cabbage, chopped into 4-6 portions

  1. Add Chinese cabbage and cook until softened to serve.