- Mix minced pork and bean curd with marinade in a bowl and stir until sticky.
- Divide the pork mixture into 3 portions and roll into balls. Heat up oil in a pan and semi deep fry meatballs. Dish out and set aside.
- Parboil baby cabbage leaves. Then, place half of the cabbage in a pan and top with ginger slices. Add seasoning mix ingredients and bring to a boil. Add in meatballs and simmer over low heat for 1 hr.
- Once ready, add in the rest of the cabbage leaves and cook until sauce thickens.