Oriental pork balls in hoisin broth

Contains pork – recipe is for non-Muslims only
Low in calories and cheap to make, these Chinese flavoured meatballs are served in a clear and nourishing broth with plenty of veg
PREP 20 mins
COOK 10 mins


  • calories 366
  • carbs 29
  • saturated fat 5
  • sugar 11
  • protein 32
  • fat 14
  • fibre 4
  • salt 2.5


500g pack lean pork mince
2 tbsp soy sauce
2 tbsp cornflour
1 tsp Chinese five-spice powder
225g can water chestnut, drained, half finely chopped, half sliced
500ml chicken stock
3 tbsp hoisin sauce
thumb-sized piece ginger, shredded
2 large carrot, shaved into strips with a potato peeler
8 Chinese leaves, thick part sliced, leaves shredded
300g pack beansprout
bunch spring onions, cut into lengths, plus a few tops chopped to serve


  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. 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.