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1
First make the fried garlic in oil - pound 5 garlic cloves in a pestle and mortar until a fairly fine paste (or finely chop) then fry in 5 tablespoons of plain oil until golden, drain the garlic reserving the oil.
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2
When the oil has cooled, return the garlic.
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3
This will keep for two weeks in a sealed container.
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4
Now the pork balls - pound together the garlic, coriander roots and white pepper into fine paste.
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5
Mix this paste with the pork mince adding in the soy sauce and oyster sauce.
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6
Knead the pork for 1-2 minutes to encourage the springy texture.
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7
Roll into balls roughly one inch in diameter, and then poach in simmering water for 5 minutes or until cooked (take one out and cut in half to check).
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8
Set aside.
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9
Bring a pan of the chicken stock to a simmer and add the cooked rice and cabbage and continue to slowly simmer - the soup will start to thicken as the starch comes out of the rice.
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10
Add the white pepper, light soy, oyster sauce, sugar and salt.
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11
Now add the pork balls and gently crack in the two eggs, allowing them to poach in the soup.
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12
When the eggs are cooked but still soft you are ready to serve.
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13
Serve the soup by gently ladling a portion of soup into each bowl, getting one egg and half the pork balls.
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14
Garnish with the ginger, spring onions, chilli powder, coriander and a teaspoon of the garlic oil.
