You’ll Need
For the Meatballs
600g pork mince
100g water chestnuts, finely chopped
3 spring onions, finely sliced
15g fresh ginger, finely grated
1 egg
2 tbsp panko breadcrumbs
1 tbsp light soy sauce
1 tbsp Shaoxing wine or dry sherry
1 tsp sesame oil
For the Cabbage Pots
400g napa cabbage, roughly chopped
250ml chicken stock
1 tbsp oyster sauce
1 tsp dark soy sauce
1 tsp soft brown sugar
Optional but dangerous
Steamed rice
Chilli oil
Extra water chestnuts
Method
Mix all the meatball ingredients firmly in one direction until the mixture turns sticky.
Shape into eight large meatballs with damp hands.
Preheat your air fryer to 195°C.
Lightly spray the meatballs and air fry for 9 minutes, turning once, until browned.
Divide the cabbage between four deep heatproof pots and place two meatballs in each.
Stir the stock, oyster sauce, dark soy and sugar together and pour it around the meatballs.
Cover with foil and air fry at 175°C for 16 minutes.
Remove the foil and cook for 4 minutes more until the broth bubbles.
Check every meatball has reached 75°C before serving.