1 ½poundground pork (minced pork) - or ground pork tenderloin
1tablespoonginger - fresh, finely chopped
1tablespoongreen onions (scallions or green shallots) - finely chopped
1tablespooncilantro (coriander) - finely chopped
1tablespoonrice wine vinegar
2tablespoonschili sauce (chilli sauce in British English)
Pinchsalt
Pinchground black pepper
1 ¼poundsbok choy
6cupschicken stock (chicken broth or chicken bouillon) - preferably homemade
1splashOil - for the soup pot
Instructions
Mix together the meat with everything else except the cabbage. Shape into 8 large, firm meatballs.
Rinse, drain and shred the cabbage. In a deep stockpot, add the oil and stir fry the cabbage for 1-2 minutes, seasoning with salt and pepper if desired.
Pour in the stock and bring to a boil. Add the meatballs.
Cover and simmer gently for 2 hours, skimming any scum off the surface from time to time.
Now the soup is ready to serve. However, if you have the time, let it cool and sit in the fridge overnight. Remove the solidified fat before reheating.
Serve in a big bowl with 2 meatballs per person. Garnish with extra cilantro if desired.