Crispy Sugar-Coated Pork Balls
Deep-fried diced fatty pork meatballs coated in crystallized sugar for a sweet, fragrant finish.
Ingredients
Pork fat (cut into small cubes, blanched in hot water)
200g
Egg (use the egg white)
1
Flour
5g
Dry starch
20g
Green and red candied peel shreds
5g
Sugar
90g
Vanilla essence
2.5g
Lard (for frying)
60g
Instructions
1
Preparing the meat mixture
Cut the pork fat into small cubes, blanch briefly in hot water, then combine with the egg white, flour, and starch and mix until evenly coated.
2
Frying the balls
Heat lard in a wok until it reaches about 70% hot (around 190°C / 350°F). Shape the pork fat mixture into walnut-sized balls, lower them into the oil, and fry until cooked through. Remove and drain off any excess oil.
3
Coating with sugar
Place the sugar in the wok with a small splash of water and heat until dissolved. Continue cooking until the water has fully evaporated but before the syrup reaches the hard-crack (pulled-thread) stage. Add the fried balls, remove from heat, and toss gently until the syrup coats the balls evenly. Sprinkle with the green and red candied peel shreds. As the temperature drops slightly, the syrup turns white and crystallizes around the balls (a 'sanding' effect). Transfer to a serving plate and serve.
