Preparation / Directions:
combine pork, garlic, ginger, hoisin sauce, soy, sugar, rice wine, water chestnuts, shrimp, and egg white-mix well cover and chill for 4-24 hours divide into portions and roll each portion into a ball bring chicken broth to a boil in a large saucepot add pork balls to saucepan add additional broth as needed to barely cover balls return to a boil, reduce heat, and simmer for 15-20 minutes arrange lettuce leaves onto a serving platter place two pork balls onto each leaf dot with hoisin sauce and sprinkle with minced scallions serve warm or at room temperature, with remaining hoisin sauce to the side
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