"Pearl Balls" - Pork Meatballs In Sticky Rice
Serves: 3
Santiago Howell
1 January 1970
Based on User reviews:
38
Spice
49
Sweetness
54
Sourness
30
mins
Prep time (avg)
3.6
Difficulty
Ingredients:
Directions:
1
Put the pork on a large cutting board and very finely mince it with a sharp, heavy knife or cleaver until the fat is broken down (or use 2 large heavy cleavers to get the job done quicker!)
2
Spread out the pork into a thin layer on the board
3
Grate the ginger, shallot and bouillon over the meat using a fine grater, and then sprinkle on the cornstarch, five-spice, Shaoshing, salt, pepper and egg yolk
4
Mix well until combined using a knife or spatula
5
Put some cornstarch in a shallow bowl
6
Roll the pork mixture into ping pong ball-size meatballs, and then roll in the cornstarch to lightly coat
7
Shake off the excess and transfer the meatballs to a plate
8
Using wet hands, put some of the soaked rice in your palm and roll the meatball in it with your hands, pressing gently, until evenly coated in rice
9
Continue rolling until the meatballs are all coated with the rice
10
Fill a wok one-third full with water and bring to a boil over medium-high heat
11
Put a shallow flat bowl or plate with a lip into a bamboo steamer basket (make sure the plate is at least 1/2 inch smaller than the diameter of the basket) and evenly space the rice balls on the plate, being sure they do not touch each other
12
Cover the basket with the lid and lower it into the wok
13
Steam the meatballs, adding water to the wok as necessary to prevent the basket from scorching, until set and firm, 20 to 25 minutes
14
Carefully remove the rice balls from the steamer and transfer to a platter
15
Serve the meatballs with toothpicks on the side for skewering and dipping into vinegar, chili oil, or soy sauce