Method
Step 1
Prepare the meatballs. In a large bowl, using clean hands, combine the pork, tofu, water chestnuts, spring onions, cabbage, ginger, garlic, light soy sauce, dark soy sauce and five spices. until very well mixed.
2nd step
Fill a wok with oil to a depth of 3 inches/8 cm and heat over medium-high heat to 350F/175C. Form the meat mixture into 12 equal sized balls then carefully, using a ladle, place them in the hot oil and fry until golden brown. Don’t try to cook them all the way through, you just want a firm outer layer for now. Set aside on a baking sheet lined with paper towels to drain.
Step 3
Prepare the pasta. Bring a large pot of water to a boil. Place the tomatoes in a large bowl and mash them well with your hands, then fill the can with water and add that to the bowl as well; put aside.
Step 4
In a very large skillet, heat the olive oil over medium heat. Add the garlic and cumin, let them sizzle for 30 seconds until fragrant, then add the tomato mixture, oregano and cayenne pepper and cook for about 5 minutes, until until the tomatoes begin to break down and the sauce has a uniform texture. Taste and season with salt.
Step 5
Add the meatballs to the sauce and cook, stirring occasionally, for 10 minutes or until cooked through. During the last few minutes, tear the basil leaves and add them to the pan.
Step 6
While the sauce is simmering, cook the pasta in boiling water until al dente according to package directions. Drain the pasta and add it to the pan with the sauce. Use tongs to gently toss, letting the pasta absorb the sauce for about a minute. Serve immediately.
(Reprinted with permission from Kung Food: Chinese American Recipes from a Third-Culture Kitchen by Jon Kung © 2023. Photographs © 2023 by Johnny Miller. Published by Clarkson Potter, an imprint of Penguin Random House.)
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