White Jade Pork Meatballs
Tender pork meatballs served with shredded white radish and glass noodles in a light, savory broth.
Story
These delicate meatballs, named for their pale appearance, are a comforting classic. The trick is to stir the filling vigorously in one direction to achieve a bouncy, tender texture.
Ingredients
Ground pork
300g
White radish (daikon)
200g
Glass noodles (mung bean vermicelli)
50g
Egg white
1
Scallions
2 stalks
Ginger
1 small piece
Cornstarch
1 tbsp
Salt
to taste
Chicken stock or water
1 liter
Instructions
1
Prep the aromatics and vegetables
Finely mince the scallions and ginger. Peel the white radish and shred it into thin strips. Soak the glass noodles in warm water until soft, then drain and cut them into manageable lengths.
2
Mix the meatball filling
Place the ground pork in a bowl. Add the egg white, minced aromatics, salt, and cornstarch. Stir the mixture vigorously in one direction until it becomes sticky and well-emulsified.
3
Shape the meatballs
With wet hands, scoop portions of the pork mixture and roll them into smooth, round balls. Set them aside on a plate.
4
Cook the soup
Bring the chicken stock or water to a boil in a pot. Gently slide the meatballs into the simmering liquid. Cook for about 5 minutes until they float to the surface.
5
Add vegetables and finish
Add the shredded radish and soaked glass noodles to the pot. Simmer for another 3-5 minutes until the radish is tender. Taste the broth and adjust seasoning if needed. Serve hot.
