Poached Pork Meatballs and Bok Choy Soup
If you’re searching for a dish that is the very definition of comfort in a bowl, look no further. This recipe for poached pork meatballs and bok choy soup is a revelation in its simplicity and deeply satisfying flavor. It’s a complete meal you can whip up in about 30 minutes, making it an absolute lifesaver for busy weeknights. The cooking method is gentle poaching, which is the secret to creating unbelievably tender, silky meatballs that practically melt in your mouth. Unlike fried or heavily browned meatballs, these are delicate and juicy, swimming in a clean, savory broth with crisp-tender greens. Don’t let the short ingredient list fool you; the combination of aromatic seasonings creates a flavor profile that is both nuanced and incredibly warming. It’s an easy, beginner-friendly recipe that delivers impressive results every time. Here is everything you will need to get started. Don’t be intimidated by any unfamiliar ingredients; they are usually easy to find in the international aisle of most large supermarkets or at an Asian market, and I’ve included simple substitutes for anything you might not have on hand. The key is to build layers of savory flavor, so tasting and adjusting as you go is always a good idea. For the Meatballs: Ground Pork: 200g (about ½ lb). Lean ground pork is great, but a little fat adds flavor. Ground chicken or turkey would also work well. Egg White: 1 large. This is a crucial binder that gives the meatballs a wonderfully smooth, tender texture. Scallions: 2, finely chopped (white and green parts). Ginger: 1 teaspoon, freshly grated or minced. Oyster Sauce: 1 tablespoon. This adds a deep, savory, and slightly sweet flavor. If you don’t have it, use an equal amount of Hoisin sauce or a mix of 2 teaspoons soy sauce and…
