Chinese Lion Head Pork Meatball
Recipe
A family
pork meatball recipe that uses breadcrumbs, water chestnuts, and aromatics to
make super light, fluffy and juicy meatballs that are bursting with flavor!
Ø Calories-195
Ø Fat-11.65g
Ø Carbs-3.64g
Ø Protein-17.73g
💨Ingredients:
· 1 pound (500 grams) ground pork
· 4 tbs Shaoxing wine
· 3 tbs light soy sauce
· 1 teaspoon dark soy sauce
· 2 teaspoons salt
· 1 tbs sugar
· 1 teaspoon ginger, grated
· 1/2 cup scallion, minced (or green
onion)
· 1 tbs cornstarch
· 12 to 15 water chestnuts, finely
chopped (generate about 1 cup)
· 3 eggs
· 1 cup (100 grams) panko (Japanese
style breadcrumb)
· 2 tbs sesame oil
· 1 tbs peanut oil (or vegetable oil)
💨Method:
1. Add ground pork into a large bowl.
Add 4 tbs water. Mix well with a spatula until water is fully incorporated.
2. Add Shaoxing wine, light soy sauce,
dark soy sauce, salt, sugar, grated ginger, cornstarch, and scallion. Mix well.
3. Add chestnuts and eggs. Mix a few
times.
4. Add panko. Mix well. Add sesame oil,
mix until it forms a soft paste.
5. Heat peanut oil in a nonstick skillet
over medium heat until warm. Carefully place 3 to 4 meatballs in the skillet and make sure to leave
enough space to flip them. When the bottom side is just set, carefully roll the
ball with a spatula to cook the other sides. Continue to do this until all
sides are set and browned (*see footnote 2). Transfer to a plate. Continue to
brown the rest of the meatballs.
6. Add water to a steamer and place the
plate of meatballs on the steaming rack. (*see footnote 3)
7. Heat the steamer over medium high
heat, covered, until the water begins to boil. Turn to medium heat. Cook
covered until the meatballs are cooked through, in 40 minutes.
8. Cook the second batch by using the
same method. After cooking the first batch, check the water level and add more
if it runs too low.
Serve warm over noodles as a main!😋😋
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