Yields:
4 Servings
Difficulty: Medium
Prep Time: 15 Mins
Cook Time:
25 Mins
Total Time:
40 Mins
Deep Fried Pork Meatballs, achieved through exquisite culinary techniques, strike a perfect balance between a crispy exterior and a tender interior. This process demands the skilled expertise and experience of a chef to ensure each meatball achieves the optimal texture. The interior of the meatball is tender and juicy, while the outer layer is crisp and golden, emitting an enticing aroma with every bite that tantalizes the taste buds.
Ingredients
Adjust Servings
Instructions
-
In a mixing bowl, combine the ground pork, green onions, ginger, salt, ground white pepper, Shaoxing rice wine, light soy sauce, water, egg and cornstarch. Mix well until all the ingredients are evenly incorporated.
-
Heat vegetable oil in a deep, heavy-bottomed pan to 350°F (175°C).
-
Using your hands, shape the mixture into small meatballs, about 1 inch / 2.5 cm in diameter.
-
Carefully place the meatballs into the hot oil, making sure not to overcrowd the pan. Fry the meatballs in batches if necessary. Fry the meatballs for about 4-5 minutes, turning occasionally, until they are golden brown and cooked through.Use a slotted spoon to remove the fried meatballs from the oil and place them on a plate.
-
Reheat the vegetable oil in the pan until it reaches 375°F (190°C). Return the previously fried pork meatballs to the pan and fry for about 30 seconds or until they turn golden and crispy. Use a slotted spoon to remove the fried meatballs from the oil and place them on a plate.
Notes
You can customize the flavor by adding herbs, spices, or sauces of your choice to the meat mixture. Be cautious when working with hot oil and frying, and always use appropriate safety measures.