Chinese Pork Balls and Watercress Recipe

Watercress and pork balls treat
Yield: 2    Preparation Time:     Cooking Time:
A very traditional and tasty Chinese recipe combining pork, watercress and noodles served in a tureen.


1 bunch watercress, rough stems removed
¼ pound ground lean pork
¼ teaspoon sugar
1 ounce cellophane noodles
½ teaspoon ginger, very finely chopped
2 teaspoons dry Sherry
1 tablespoon well-beaten egg
3 cups chicken broth
2 teaspoons cornstarch
½ teaspoon freshly ground pepper

Recipe Instructions

Prepare the noodles.
Put the noodles into a mixing bowl and cover them with warm water. Let them stand for 30 minutes. Drain the noodles and cut them in half with scissors. Put them in a saucepan with water and bring the water to the boil. Let the noodles simmer for 10 minutes.

Make the pork balls.
Mix together the pork, ginger, sugar, cornstarch, salt, pepper, sherry and egg. Shape the pork mixture into 16 – 18 round balls. Lightly oil a plate that will fit in the top rack of a steamer and place the pork balls in the steamer and cover. Place the rack over boiling water and let the pork balls steam for 20 minutes.

Cook the watercress.
Bring a little water to the boil in a saucepan and add the watercress tops making sure they are covered in the water. Turn off the heat and let the watercress stand for 2 minutes, drain and then chill in a basin of cold water. Drain and set aside.

Boil the broth.
In a separate saucepan, bring the broth to the boil.

Combine the ingredients.
Place the watercress and the noodles in the bottom of a soup tureen. Put the pork balls and the broth in the tureen and sprinkle with a little freshly ground pepper.