1kg pork mince
6 shallots, thinly sliced
10 water chestnuts, finely chopped
2 garlic cloves, crushed
1 small bunch coriander leaves, chopped
2 tbsp soy sauce
2 tbsp oyster sauce
2 tsp sesame oil
2 eggs, lightly beaten
80g plain flour
2 tbsp sunflower oil
500ml chicken or pork stock
3 tbsp soy sauce
3 tbsp oyster sauce
2 tbsp cornflour
Combine the pork, shallot, water chestnut, garlic, coriander, soy sauce, oyster sauce, sesame oil and egg in a bowl. The easiest way to do this is with clean, cold hands.
Shape 1 tablespoonful of the mixture into a ball. Transfer to a plate and repeat with the remaining mix.
Place the flour into a shallow wide bowl or plate. Roll the meatballs in the flour to coat.
Preheat the oven to 180C. Heat half the sunflower oil in a wide frying pan over a medium heat. Add quarter of the meatballs. Cook for four minutes or until lightly browned. Transfer to a large baking dish and continue to cook the remaining meatballs.
Place the cornflour in a small bowl with the soy sauce and oyster sauce. Stir to make a smooth glossy paste. Heat the stock in a pan over a high heat, add the cornflour paste and whisk to combine. Once the sauce is hot pour it over the meatballs, cover with foil and bake in a preheated oven for thirty minutes or until the meatballs are fully cooked.
Serve with boiled jasmine rice and steamed greens.