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Ingredients
- Seasoning:
- 1 kilo belly pork (minced)
- 10 shallots (chopped)
- 6 pips garlic (chopped)
- 100 g tapioca flour
- 2 eggs
- A little cooking oil
- 2 tsps salt
- 1 tsp MSG
Preparation
Step 1
1. Place minced pork on a big tray. Add in shallots, garlic, eggs and tapioca flour. Combine ingredients manually.
2. Sprinkle in seasoning, combine thoroughly. Stain palms of your hands with a little oil. Scoop up a little meat and slap against the other palm. Repeat the action a couple of times before rounding mixture. Place on a tray and repeat process with the remaining meat.
3. Heat three rice bowls of oil. Deep-fry meatballs in batches till golden. Drain and serve.
Tips: Mincing pork with a hand-held cleaver gives it a nicer bounce than processing pork in an electric meat chopper. The slapping process helps to bind meatballs and gives it a better texture.