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Wednesday, March 14, 2012

Bouncy Pork Meatballs


This recipe is from The Waitakere Redneck's Kitchen.  I have been searching for good meatball recipes which are simple, can be prepared and stored for later use.  So when I saw that these meatballs can be kept frozen until required, I did not hesitate to try it out.
I think I am quite happy with the result and it's a keeper.  Maybe, I will make these meatballs for steamboat instead of buying the ready-made ones.
Here are the ingredients and method from Redneck's Kitchen. 
Ingredients 
Makes 48 pieces [1/2 tablespoon size]
500 gm pork - cut into small pieces [I used Kak Sim meat]
1/2 cup [125 ml] icy cold water
1/2 - 3/4 tsp salt
1/2 - 3/4 tbsp sugar
1  1/4 tsp baking powder
1/2 tbsp oil [I used 1 tsp each of oil and sesame oil]
1 tbsp fish sauce
2 tbsp cornflour
1/4 tsp pepper  [ I used 1/2 tsp]
  1. In a separate cup, mix all the seasoning [except pepper] together.  Set aside in the refrigerator.
  2. Minced pork in a food processor into a paste.  Add 5 tbsp of water [from the 125 ml water], 1 tbsp at a time to make a smooth paste.
  3. Remove paste into a big bowl.  Pour in mixed seasoning.  Stir well slowly using several chopsticks or hand in one direction until liquid is absorbed into the paste.  
  4. Transfer paste to a smaller container, cover and keep in freezer for 30 minutes.
  5. Boil a pot of water.  Once water is boiling, remove from heat.
  6. Add pepper to paste.  Stir to combine.  Scoop paste into wet hand.  Push paste up through the thumb and second finger by making a fist.  Use a wet spoon [a tablespoon] to scoop and drop it into the pot of hot water.  [To prevent paste from sticking to hand, wet hand and spoon in water].
  7. Continue until pork balls form a layer in the water.  Now, turn on the heat but 'Do Not Let It Boil', just simmer slowly without bubbling [otherwise pork balls will not 'Bounce'].  Any leftovers can be kept in the freezer.
  8. Fill a basin with icy cold water.  When pork balls start to float, leave for a few seconds more.  Remove one and cut into half to see if it is cooked.  The inside should not be 'pink'.  Scoop out the pork balls and let  them cool in the cold water.
  9. After pork balls have cooled, use as required or freeze to keep.
Note from Redneck's Kitchen
  • For Chicken meatballs - pepper is optional.  The meatball texture is softer than pork balls.
  • For Beef meatballs - must add 1/2 tsp alkaline water to seasoning mix.

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