Ingredients
500 g (about 1 lb) of high-quality pork with 40% fat and 60% lean, 500 g (about 1 lb) of pork spare ribs, 250 g (about 1/2 lb) each of green leafy vegetables and rehydrated pork tendons, and 50 g (about 1/4 cup) of dried shrimp.
Seasonings
100 g Shaoxing wine, 50 g MSG, 15 g salt.
Instructions
1. Finely chop the pork, then roughly mince it until it resembles rice grains. Mix in the finely chopped dried shrimp, add seasonings, and stir well. Shape the mixture into 10 evenly-sized flat meatballs. Coat each meatball evenly with water starch, then pan-fry in oil until both sides are golden brown.
2. Take a clay pot, briefly blanch the spare ribs in boiling water, rinse clean, and place them in the clay pot. Cut the rehydrated pork tendons into two sections and arrange them on top of the ribs. Ladle in pork broth, add scallions, ginger, and Shaoxing wine, and place over heat. Arrange the meatballs on top of the tendons, then add salt and MSG, and cover with green vegetable leaves.
3. Cover and bring to a boil, then reduce to low heat and simmer for 2 hours. Remove the vegetable leaves and skim off any surface oil before serving. The meatballs are tender and savory, the pork tendons are soft and rich, and the broth is thick and flavorful.