Directions

1. In a large mixing bowl, combine the ground pork, soy sauce, oyster sauce, Chinese cooking wine, garlic powder, white pepper, and cornstarch. Stir in one direction for 5 minutes to develop the texture.

2. Add the oil to a preheated clay pot or stockpot and then swirl it around so the oil covers the bottom. Add the minced garlic, ginger, and white part of the scallions and sauté over medium-low heat for 2 minutes or until the aromatics are slightly golden.
3. Pour in the stock, bring to a light simmer, and switch the heat to low.
4. Use your hand to grab some ground pork and squeeze it. The mixture will come out between your forefinger and thumb and naturally form into a round ball. Dip a spoon in the stock to prevent sticking, use it to scrape the meatball off your hand, and drop it into the stock. Repeat until all of the meatballs are formed.
5. Add the julienned daikon radish and bring to a boil over medium heat. Continue to cook for 4-5 minutes.
6. Season the soup with salt to taste and garnish with the diced green part of the scallions and cilantro. Serve with white rice.