2 lbs grind pork butt
2 Tbsp fish sauce
2 Tbsp soy sauce
1 Tbsp each minced garlic, onion, ginger
1 Tbsp cooking wine
1 tsp sugar
1 tsp garlic powder
1 tsp onion powder
1 tsp chicken seasoning
1 egg
1 tsp cornstarch
1 big napa cabbage - cut into strip
1 Tbsp cornstarch to coat meat
Mix pork with all ingredients except cabbage and 1 Tbsp cornstarch. Marinate meat for at least a few hours . Divine into 4 big balls or 8 balls coat with cornstarch then fry until golden .
In a 8qt pot put the fried meat ball in then add water up to 1/2 pot, add about 2 tsp salt, 1 Tbsp chicken seasoning, 1 small rock sugar or 1 tsp regular sugar cook until boil, take out all scum then close the pressure cooker lid, cook until the noise come up let it cook for 5 minutes. Turn off and leave it there for about 30 minutes . Open lid heat add more water as needed, cook until boil, add napa cabbage until boil again, taste to see if it is ok, may add a bit more fish sauce .
Top with green onion, black pepper.
PS: With 3 lbs of meat, I can make 1 pot of this soup and tomato stuffing (20 pieces, about 12 tomatoes)
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