|6||10 min||20 min||Capable Cook|
Blitz the crackers in a food processor until they resemble fine bread crumbs.
In a large bowl, mix the pork, egg, ginger and soy. Finally add the cracker crumbs and massage with cold hands until well combined.
Form small meatballs out of the mixture approx. the size of a cherry. Tip: It won’t stick to your hands if you wet your hands slightly.
Heat the chicken stock in a large saucepan.
Once the stock is at a simmer, carefully lower the meatballs into the liquid. Poach them for 10 minutes.
Add the mushrooms, spring onion and nori and simmer for another 2 minutes.
Turn off the heat, then stir in the miso until resolved
Best served hot, in shallow bowls. Tip! Meatballs can be frozen and used at a later stage