Ingredients
400 g (about 14 oz) pork belly, 25 g fresh cilantro, 3 egg whites.
Seasonings
a small amount each of scallion, minced ginger, MSG, white pepper powder, water starch, and sesame oil, 1 tablespoon each of salt and rice vinegar, 1/2 tablespoon of Shaoxing wine, and 1000 g (about 4 cups) of chicken broth.
Preparation
1. Wash the scallions, finely chop half, and cut the other half into thin shreds.
2. Pick and wash the cilantro, then cut into 3 cm (about 1-inch) pieces.
3. Rinse the pork belly, then mince it into a fine paste. Transfer to a large bowl, add minced scallions, minced ginger, salt, and a small amount of water, and stir until the mixture becomes a firm, paste-like consistency.
4. Add the egg white and water starch mixture, stir until well combined, then shape into meatballs about 3 cm (1.2 inches) in diameter.
Steps
1. Place a clean pot over heat, add chicken broth and bring to a gentle simmer, then add the meatballs one by one and bring to a boil, skimming off any foam.
2. Transfer the meatballs to a large bowl and scatter shredded scallions and cilantro pieces on top.
3. Return the clean pot to the stove, add sesame oil and white pepper, then pour in the original broth used to poach the meatballs.
4. Add salt, MSG, and cooking wine, bring to a boil, then pour into the bowl with the meatballs, drizzle with rice vinegar and sesame oil, and serve.