Braised Pork Meatballs
Finely mince the pork and shape into meatballs, then deep-fry before braising. The finished dish features a golden hue, tender springy meatballs with a savory aroma.
Ingredients
pork belly (washed, tendons removed, minced into paste)
350 g
egg (use beaten egg)
1
bok choy hearts (washed, cut into long strips)
150 g
refined salt
2 g
soybean oil (actually uses 75 g)
500 g
soy sauce (5 g for mixing the meat filling, 10 g for braising)
15 g
cooking wine
15 g
fresh ginger (minced)
15 g
chicken broth
400 ml
MSG
1 g
starch (for thickening)
125 g
green onion (one portion cut into 3 cm segments, another portion minced)
50 g
Instructions
1
Prepare the meat paste
Wash the pork, remove the tendons, and mince it into a paste.
2
Prepare the green onions
Peel the green onions, wash them, and divide them into two portions: cut one portion into 3 cm segments, and mince the other portion.
3
Prepare the bok choy
Wash the bok choy hearts and cut them into long strips.
4
Mix the meat filling
Place the minced pork in a bowl, add the minced green onion and minced ginger, and stir until evenly combined. Then add the beaten egg, salt, 5 g soy sauce, and cooking wine, and mix well. Shape the seasoned pork mixture into small meatballs.
5
Deep-fry the meatballs
Pour the soybean oil into a wok and heat it to 70–80% hot. Drop the shaped meatballs into the hot oil and fry until they turn golden brown, then remove them and drain off the excess oil. Pour the remaining oil into an oil container.
6
Braise the meatballs
Leave 25 g of oil in the wok and heat it. Add the green onion segments and bok choy strips, stir-fry briefly, then add the chicken broth, 10 g soy sauce, MSG, and pepper, and stir to combine. Once the meatballs are cooked through, stir in the starch slurry to thicken, then serve.
