Ingredients:

1 kg (2 1/4 lb) minced pork
4 tablespoons soy sauce
1 tablespoon Chinese wine or dry sherry
1 1/2 tablespoons sugar 1 cm (1/2 inch) piece root ginger, peeled and finely chopped
1 tablespoon sesame oil
4 tablespoons vegetable oil
500 ml (18 fl oz) cold water
1 tablespoon cornflour
2 tabelspoons cold water

Preparation:

1. In a bowl mix together the pork, 1 tablespoon soy sauce, wine, 1/2 tablespoon sugar, ginger, pepper, and sesame oil until everything is thoroughly blended. Beat well, then form into 4 equal-sized meatballs.
2. Heat a wok, then add 4 tablespoons vegetable oil. Add the meatballs and brown thoroughly all over. Put the water into a pan and bring to the boil. gently transfer the remaining soy sauce and sugar, cover and simmer gently for about 3 hours, checking from time to time to see that the liquid has not all evaporated.
3. After 3 hours, the meatballs should be ready. Lift out the meatballs, drain and place on a serving dish. keep warm while you thicken the sauce by stirring in the blended cornflour and water. When thickened, pour the sauce over the meatballs and serve immediately.

from Chinese Cooking