In a large bowl, use a wooden spoon to stir the fatty pork mince in the same direction, gradually adding 1 tablespoon of water at a time, continuing to stir for 2 minutes or so until you have a smooth paste.

Pick up the pork mince and throw it back into the bowl about 20 to 30 times. This stirring and throwing action will make the pork light and tender.

Add the salt, dark soy sauce, Shaoxing wine, sugar, minced water chestnuts, and stir well to incorporate everything.

Sprinkle a tray with the flour, scoop out 2 generous tablespoons of pork mixture, roll it between your hands, roll it in the flour, and repeat until you’ve used all the mixture and have 11 meatballs on your tray.

In a wok, heat the oil over medium until hot, transfer a batch of meatballs to the oil and fry for a few minutes until brown, then transfer them to a plate and fry another batch.

Pour a little leftover oil into a Dutch oven, large deep braising pan or flameproof casserole pot, so there’s enough to cover the bottom. Lay down the baby cabbage leaves, place a meatball on each leaf, cover the meatballs with leaves then pour in the stock. Cover with a lid and simmer over low heat for 2 hours.

Transfer to a warmed serving dish, arranging the cabbage on the bottom and meatballs on top, sprinkle with scallions/spring onions, and serve with any leftover braising sauce on the side.