My parents are here in Eugene visiting for a couple of weeks. This is one of my (many) favorite dishes that Mom makes. Definitely a family favorite. Yesterday evening, she walked me through making this dish. It’s not nearly half as complicated as I thought it was. It’s very flavorful yet so simple. It takes less than 30 minutes to make but tastes like it’s been stewing all day. Goes really well with rice, mashed potatoes or egg noodles.
- Pork meatballs:
- Ground pork
- 1 egg
- salt and pepper
- a bit of cornstarch
- soy sauce
- Olive oil
- Potato (russet or yukon gold), cut up into wedges or large cubes
- Onion (cut into rings)
- Star anise
- Cinnamon stick
- Water + boullion, or chicken stock
- Corn starch mixed with water
- Mix all the ingredients for the pork meatballs. Form into large meatballs. Set aside.
- Heat approx. 2 Tbsp olive oil in a large pot. Over medium-high heat, fry the potatoes till brown on each side, remove, then fry the carrots till cooked. Remove and set aside with potatoes.
- In the same pot, fry the pork meatballs till brown and firm. When putting the meatballs in the pot, flatten them slightly so that they cook evenly. When cooked, remove the pork meatballs from the pot. There will probably be quite a bit of pork fat rendered. Save some of that to fry the onion. Add the Star anise, cloves and cinnamon stick. Fry until onion is soft and translucent.
- Add the pork, potatoes and carrots back into the pan.
- Add water + bullion or chicken broth to the pot. Bring to a boil, then add the cornstarch mixed with water to thicken.
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