Hello everyone! This time, the recipe I'd like to share is braised pork meatballs.
Ingredients
- 500 grams pork belly (three-layer pork)
- 1 teaspoon each of salt and sugar
- 1/2 teaspoon ground pepper
- 1 tablespoon Shan wine (rice wine) and 1 tablespoon light soy sauce
- 2 eggs
- 30 grams cornstarch
- 2 tablespoons ginger-scallion water (made from 20 grams ginger and 2 stalks of scallion)
Ingredients needed for the sauce
- 20 grams sugar
- 4 tablespoons light soy sauce
- 1 star anise, 2 cloves garlic, and 1 stalk scallion
- 3 tablespoons Shan wine (rice wine)
- 200 milliliters water
Other ingredients
- Mustard greens (wrapped bundle)
- A little cornstarch
- A little cooking oil
- A little thinly sliced scallion
Step-by-step instructions
1. Finely mince the pork fat and meat pieces.
2. To make the ginger-scallion water, thinly slice the scallion and ginger and soak them in hot water for about 10 minutes. Once the time is up, take out the ginger and scallion pieces.
3. Next, in a large bowl, mix together the minced pork, salt, sugar, ground pepper, Shan wine, light soy sauce, 2 eggs, cornstarch, and 2 tablespoons of the ginger-scallion water until well combined.
4. Next, shape the meat mixture into fairly large balls, then coat them with cornstarch. Then deep-fry them in hot oil until they turn golden brown.
5. Next, in a clay pot, add sugar, light soy sauce, star anise, Shan wine, garlic, scallion, and 200 milliliters of water.
Then arrange the pork balls neatly in the pot.
6. Cover the top with mustard green leaves. Then simmer over low heat for about 40 minutes.
Once the 40 minutes are up, your delicious braised pork meatballs are ready.
Source: Tasteasianfood.com
