Steamed Pork Balls, Hangzhou Style

4 1/2 oz (125 g) pork, 1/3 lean, 2/3 fat or commercially-ground pork
1 tsp cornstarch (cornflour)
7 oz (200 ml) stock pork
1 egg white, beaten slightly
2 oz vegetable leaves
1/2 tsp rice wine
1/4 tsp MSG
1/2 tsp salt, or to taste

1. Mince the pork if it is not already ground. Add the egg white, rice wine, MSG, and salt, and stir to mix. Add the cornstarch and mix well. Shape lightly into four equal-sized balls.

2. Pour the stock into a work and bring to a boil. Add the meat balls and cover them with the leaves. Bring to a boil over high heat, then turn the heat down, and simmer for 1 hour, or until the meat is tender and the gravy has thickened. Remove and serve.