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Chinese-Style Pork Meatballs In Broth Recipe - Cooking Index

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Chinese-Style Pork Meatballs In Broth

Shaoxing wine is available in Asian markets. Use a combination of freshly ground pork belly (available in Asian markets) and ground pork butt, or you can simply use ground butt.

Type: Meat, Pork
Courses: Main Course
Serves: 6 people

Recipe Ingredients

  Chinese Chicken Broth
4 lbs 1816g / 64ozChicken wings, backs, and necks
12 cups 2844mlWater
1   Ginger - (abt 1") - sliced
2   Green onions - cut into 4" pieces
1   Star anise
  Salt - to taste
  Meatballs and Assembly
1   Egg
1   Egg white
3/4 lb 340g / 11ozCoarsely-ground pork butt - plus
1/4 lb 113g / 4ozGround pork belly
  = (or 1 pound ground pork butt)
1 tablespoon 15mlFinely-chopped fresh ginger
2 tablespoons 30mlFinely-chopped green onion
1 tablespoon 15mlFinely-hopped garlic
3 tablespoons 45mlFinely-chopped canned water chestnuts
1 tablespoon 15mlSesame oil
1 tablespoon 15mlSoy sauce
1 tablespoon 15mlShaoxing wine or dry sherry
1 teaspoon 5mlSalt
1/4 teaspoon 1.3mlFreshly-ground black pepper
1/2 teaspoon 2.5mlBaking soda
1 tablespoon 15mlCornstarch

Recipe Instructions

Chinese Chicken Broth: Wash the chicken, place it in a 5-quart stockpot and pour in the water. Bring the water to a boil, then reduce heat. Simmer for 1 hour, skimming and discarding any foam.

Add the ginger, green onions and star anise and simmer 1 hour without stirring.

Remove the broth from the heat and let it stand about 45 minutes to 1 hour. Spoon the broth being careful not to stir up any sediment on the bottom into a strainer lined with cheesecloth that has been placed over another pot or container. Add salt to taste. Keep warm for immediate use. Leftover broth may be frozen.

Meatballs And Assembly: Lightly beat together the egg and egg white. Place the ground pork in a large bowl and gently stir in the egg mixture, ginger, green onion, garlic, water chestnuts, oil, soy sauce, wine, salt, pepper, baking soda and cornstarch. Gently stir with 2 fingers in a clockwise motion. This prevents over-mixing and keeps the meatballs fluffy.

Gently form the mixture into 1 1/2-inch meatballs.

Fill a wok with 2 inches of water and place a bamboo steamer basket on top. Bring the water to a gentle boil on medium heat. Line the steamer basket with two layers of cheesecloth. Add the meatballs and steam for 16 to 18 minutes, until they change color and feel firm to the touch.

Remove the meatballs from the steamer. To serve, place 3 or 4 meatballs and three-fourths cup broth in each of 6 small bowls.

This recipe yields 6 appetizer servings.

Each serving: 233 calories; 18 grams protein; 4 grams carbohydrates; 0 fiber; 15 grams fat; 5 grams saturated fat; 89 mg. cholesterol; 801 mg. sodium.

The Los Angeles Times, 09-08-2004


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