How to make Chinese Broth and Pork Balls tasty

Chinese Broth and Pork Balls - It turned out very good but i think i could have cooked it a little longer.. Today I am sharing this Chinese Broth and Pork Balls! A quick and easy dinner that is ready in under 40 minutes!

You can cook Chinese Broth and Pork Balls with 19 Ingredients and 4 steps. See the following guide!

1. Pork Balls.
2. 150 g pork sausage meat.
3. 1 tsp fennel.
4. 1 tsp chinese 5 spice.
5. Broth.
6. 600 ml boiled water.
7. 1 chicken stock cube.
8. 15 g dried porcini.
9. 35 g fresh ginger, sliced, no need to peel.
10. 3 whole spring onions.
11. 3 tsp miso paste.
12. 1 tbsp mirin.
13. 2 tbsp soy sauce.
14. 3 star anise.
15. 2 cloves garlic, crushed with the skin on.
16. to finish.
17. 75 g chestnut mushrooms, quartered.
18. 1 pak choi, leaves cut roughly and the stalks sliced finely.
19. 150 g straight to wok udon noodles.

1. Add all the meatball ingredients to a bowl, season with salt and pepper, mix well and shape in to small pork balls..
2. Add all the broth ingredients to the slow cooker, whisk thoroughly and then add the pork balls. Cover and cook on low for 10-12hours..
3. Decant the ingredients into a jug via a seive. Return the liquid to the slow cooker along with the mushrooms and pak choi. replace the the lid and cook on high for 30mins, chekc and stir after 15mins..
4. Once ready, add the udon noodles and cook without the lid for 5mins..