Pork Ball Soup With Cabbage

Pork balls

• 200 g pork shoulder loin, cut in strips (1 cm), partially frozen
• 2 tbsp cornflour (starch)
• 1 tsp sesame oil
• 1 egg white
• 1 tbsp light soy sauce
• 1 tsp salt, adjust to taste
• ½ tsp white pepper powder

Soup base

• 400 g Chinese cabbage, cut in pieces (4-5 cm)
• 1400 g hot water
• 30 g Tianjin preserved vegetables (tung choy)
• ½ tbsp chicken stock powder
• 2 slices fresh ginger
• ½ tsp white pepper powder
• 1 pinch salt, adjust to taste
• 1 sprig spring onion, chopped, to garnish