Pork meatballs in hoisin broth

• pack lean pork mince↗500g g
• soy sauce↗2 tbsp tbsp
• cornflour↗2 tbsp tbsp
• Chinese five-spice powder1 tsp tsp
• can water chestnut225g g

  drained, half finely chopped, half sliced

• chicken stock↗500ml ml
• hoisin sauce3 tbsp tbsp
• thumb-sized piece ginger

  shredded

• large carrots↗2

  shaved into strips with a potato peeler

• Chinese leaves8

  thick part sliced, leaves shredded

• pack beansprout300g g
• bunch spring onions↗

  cut into lengths, plus a few tops chopped to serve

Step-by-step instructions

1. 1

   Tip the mince into a bowl with the soy, cornflour, five-spice, chopped water chestnuts and some black pepper. Work everything together, then shape into 12 meatballs.

2. 2

   Pour the stock into a wide, deep pan and stir in the hoisin and ginger. Add the meatballs, then cover and poach for 5 mins. Drop in the carrots, Chinese leaves, beansprouts, spring onions and sliced chestnuts, then put on the lid and simmer for 5 mins. Ladle into bowls, then serve scattered with spring onion tops.