Ingredients
- 500 g pork or beef, cut to small pieces
- [just use the cheapest cut since it'll be turned to mush anyway]
- 1/2 cup (125ml) icy cold water
- 1 tablespoon fish sauce
- 1/2 teaspoon salt
- 1/2 tablespoon sugar
- 1/2 tablespoon oil
- 2 tablespoons cornflour
- 1 1/4 teaspoon baking powder
- 1/4 teaspoon white pepper
Preparation
Step 1
1. Mince the pork in a food processor until a paste is form. Add 5 Tbsp water (a Tbsp of water at a time) to get a smooth paste [picture 1, 2, 3].
2. In a separate cup, mix together the remaining water, fish sauce, salt, sugar, oil, cornflour and baking powder.
3. Remove the pork paste from the food processor and put in a big bowl. Pour the liquid mix to the pork paste and stir well slowly until the liquid is absorbed into the paste (use either your hand or a fork) [picture 4, 5].
4. For the taste test, microwave or boil a teaspoon of the paste. Season to taste with more salt or sugar.
5. Cover bowl with clingwrap and place in the freezer for 30 minutes [picture 6].
6. Boil a pot of water. Once the water has boiled, remove the pot from the heat, set aside.
7. Add pepper to the paste and stir to combine [picture 7].
8. Scoop the paste onto your wet hand. Push the paste through your thumb and 2nd finger by making a fist [picture 8]. Use a wet spoon to scoop and drop it into the hot water [picture 9, 10]. To prevent the paste from sticking to your hand and spoon, wet the spoon and hand with water.
9. Continue forming the pork balls until they form a layer in the water.
10. Now turn on the heat but do not let it boil. Just simmer slowly without bubbling-- if not, your pork ball will not have the 'bounce' [picture 11].
11. When the pork balls starts to float, leave for a few more seconds. (Cut one in half to see if it is cook. The inside should not be pink).
12. Fill a big basin with icy cold water. Scoop out the balls and let it cool in the water [picture 12].
13. After the pork balls have cooled, use as required or freeze.