For Pork Meatballs:

•1 pound Pork
•1 Slice fresh ginger root
•1 1/2 tablespoons Cornstarch
•1 tablespoon Water
•1/2 teaspoon Fine sea salt
•2 teaspoons Soy sauce

1. Mince pork and ginger root.
2. Divide pork in 4 equal parts.
3. Cut scallion in 2-inch section.
4. Blend cornstarch and cold water to a paste, then stir in salt and soy sauce.
5. Add pork and ginger and mix well.
6. Form into walnut-size balls, but do not over-handle or pack to tightly

For Recipe:

•1 Medium cauliflower
•1 Slice fresh ginger root
•3 tabelspoon Extra Virgin Olive Oil, divided
•1/2 teaspoon Fine sea salt
•1 cup Beef broth
•2 tablespoons Cornstarch
•2 tablespoons Soy sauce
•1 teaspoon Sugar
•1/4 cup Water

1. Break cauliflower into small flowerets.
2. Shred ginger root.
3. Heat 1½ tablespoons Extra Virgin Olive Oil in a heavy pan.
4. Add salt and ginger, then pork-balls.
5. Brown lightly; then remove from pan.
6.  Heat 1½ tablespoons Extra Virgin Olive Oil and then add cauliflower and stir-fry to coat with hot oil (about 2 minutes).
7. Return pork-balls.
8. Add beef broth.
9. Bring to a boil; then simmer, covered, until pork is cooked through and cauliflower is tender, but still crunchy (about 8 minutes).
10. Blend cornstarch, soy sauce, sugar, and cold water to a paste, then stir in to thicken sauce.
11. Serve at once