CHINESE FRIED PORK BALLS
Make and share this Chinese Fried Pork Balls recipe from Food.com.
Provided by Artefactfinder
Categories Pork
Time 14m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Put the self raising flour into bowl. Add a tsp of baking powder. Add seasoning. Gradually add water until you have a smooth double cream consistency - not too runny.
- Cut up pork into cubes around 1 inch or slightly smaller. Dip in flour and then dip in the batter.
- Heat up some oil in a pan, wok or deep fat fryer. It requires a good amount if you are using a pan - you want the balls to be submerged in the oil. Remember to turn the heat down once it gets to the right temperature. And remember to never leave unattended.
- Add the coated pork to the hot oil, a few at a time. You want them to go a nice golden brown colour - will take about 4-6 minutes.
- Take out and blot on kitchen roll. You can serve these immediately or cool them down and freeze.
CHINESE PORK BALLS
Make and share this Chinese Pork Balls recipe from Food.com.
Provided by Brookelynne26
Categories Pork
Time 2h
Yield 150 pork balls, 25 serving(s)
Number Of Ingredients 18
Steps:
- Make the Pork Balls: Place water chestnuts, scallions, pork, salt, soy sauce, and eggs in a large bowl. Mix with hands. Add bread crumbs and ginger and mix well. Chill mixture for 1 hour.
- Shape into 1 inch balls and roll in cornstarch.
- Heat 2 inches of oil to 370 degrees in a deep skillet or large pot. Carefully drop balls into oil one at a time, a dozen per batch. Fry the balls for about 1 to 2 minutes, or until they are golden brown. Break one open to make sure it is cooked through; there should be no pink left. Drain on paper towels. Reheat oil between batches.
- Prepare the Sauce: Place pineapple juice, vinegar, soy sauce, sugar, broth, and ginger in a saucepan and bring to a boil. Mix cornstarch with water and, using a whisk, stir into the boiling mixture. Cook, stirring, for 3 minutes. Then reduce heat to very low.
- Place pork balls in chafing dish and stir in enough sauce to coat.
Nutrition Facts : Calories 84.9, Fat 1, SaturatedFat 0.3, Cholesterol 33.8, Sodium 463.4, Carbohydrate 16.4, Fiber 0.9, Sugar 8.4, Protein 2.3
ASIAN PORK MEATBALLS
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 6 to 8 servings (about 18 meatballs)
Number Of Ingredients 20
Steps:
- Make the meatballs: Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the cabbage and season with 1/4 teaspoon salt; cook, stirring occasionally, until softened, about 4 minutes. Transfer the cabbage to a plate to cool. Wipe out the pan, then add the remaining 1 tablespoon vegetable oil and the mushrooms. Season with 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until lightly browned, about 5 minutes. Transfer the mushrooms to the plate with the cabbage to cool.
- Lightly beat the eggs and egg white in a large bowl. Add the pork, scallions, garlic, ginger, soy sauce, sesame oil, sugar and cornstarch. Add the cabbage, mushrooms and a few grinds of pepper and mix with your hands until just combined (do not overmix). Dampen your hands and shape the meat mixture into 18 balls (about 2 inches each); arrange on the prepared baking sheet.
- Make the sauce: Mix the hoisin sauce, Sriracha, vinegar, sugar and 1 tablespoon water in a bowl; set aside 1/2 cup for serving. Brush the meatballs with the remaining sauce and sprinkle with the sesame seeds. Bake until cooked through, 18 to 22 minutes. Serve in lettuce leaves with the reserved sauce.
CHINESE MEATBALLS
These were a huge hit at a cookout I attended recently! You can use two tablespoons of chopped crystallized ginger in place of the fresh ginger if you like. -Pat Barnes, Panama City, Florida
Provided by Taste of Home
Categories Appetizers
Time 3h35m
Yield about 6 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 400°. In a large bowl, combine first 4 ingredients. Add pork, water chestnuts and bread crumbs; mix lightly but thoroughly. Shape mixture into 1-in. balls. Place in a greased 15x10x1-in. pan. Bake 15 minutes., In a 5- or 6-qt. slow cooker, mix cornstarch and juice until smooth. Stir in remaining ingredients. Add meatballs; stir gently to coat. Cook, covered, on low for 3-4 hours or until meatballs are cooked through and sauce is thickened. Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little broth if necessary.
Nutrition Facts : Calories 41 calories, Fat 2g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 109mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 3g protein.
ASIAN PORK MEATBALLS
Fresh, zingy meatballs served with an oriental dipping sauce - great party food for family or friends
Provided by Antony Worrall Thompson
Categories Buffet, Snack, Starter
Time 1h
Yield Makes 20, serves 4 adults and 4 kids
Number Of Ingredients 15
Steps:
- Make the meatballs. Gently warm the honey in a non-stick frying pan, add the fish sauce and stir to make a syrup. Leave to cool.
- Put pork in a bowl and fold in honey syrup, spring onions, garlic, lemongrass, cornflour, mint and coriander. Mix and season with salt and lots of black pepper.
- Shape into 20 balls and put on a tray lined with greaseproof paper. Chill for 30 mins. To make the sauce, mix all the ingredients together, then set aside.
- Brush the balls with olive oil and fry for 3-4 mins each side. Serve with the sauce.
Nutrition Facts : Calories 51 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 5 grams protein, Sodium 0.57 milligram of sodium
PORK MEATBALLS IN HOISIN BROTH
Low in calories and cheap to make, these Asian-style meatballs are served in a clear and nourishing broth with plenty of veg
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 30m
Number Of Ingredients 12
Steps:
- Tip the mince into a bowl with the soy, cornflour, five-spice, chopped water chestnuts and some black pepper. Work everything together, then shape into 12 meatballs.
- Pour the stock into a wide, deep pan and stir in the hoisin and ginger. Add the meatballs, then cover and poach for 5 mins. Drop in the carrots, Chinese leaves, beansprouts, spring onions and sliced chestnuts, then put on the lid and simmer for 5 mins. Ladle into bowls, then serve scattered with spring onion tops.
Nutrition Facts : Calories 366 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 32 grams protein, Sodium 2.5 milligram of sodium
PORK & RICE MEATBALLS
My appetizer meatballs combine two of my favorite Asian dishes -Chinese pork dumplings and steamed chicken balls. -Elizabeth Dumont, Madison, MS
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield about 4 dozen (1 cup sauce).
Number Of Ingredients 21
Steps:
- In a large bowl, combine the first six ingredients. In a small bowl, mix teriyaki sauce, ginger, rice vinegar, soy sauce, garlic, salt and pepper. Pour over meat mixture; mix lightly but thoroughly (mixture will be soft). With wet hands, shape into 1-in. balls; roll in rice to coat evenly., Line a steamer basket with cabbage leaves or parchment paper if desired. Arrange meatballs in batches 1 in. apart in steamer basket; place in a Dutch oven over 1 in. of water. Bring to a boil; steam, covered, 15-20 or until rice is tender, adding additional water as necessary. In a small bowl, mix dipping sauce ingredients. Serve with meatballs.
Nutrition Facts : Calories 61 calories, Fat 1g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 240mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
CHINESE PORK BUNS
These Chinese BBQ pork buns are famous around the world! When you follow the tips and techniques in this recipe, you'll be rewarded with these juicy authentic-tasting buns. I failed a few time before getting them perfect. So you can save your time by reading this because I am only sharing the best!
Provided by FERNNG
Categories World Cuisine Recipes Asian Chinese
Time 5h32m
Yield 12
Number Of Ingredients 19
Steps:
- Combine 1/2 cup water, yeast, 2 teaspoons sugar, and 1 teaspoon cake flour in a large bowl; let stand until top is beginning to form a layer of white foam, about 20 minutes. Add remaining cake flour (2 cups minus the 1 teaspoon) and stir gently using chopsticks until dough comes together. Knead dough until smooth. Cover with plastic wrap and let first dough stand in a warm place for 4 to 6 hours.
- Mix 2/3 cup water, ginger, spring onion, oyster sauce, 1 tablespoon sugar, all-purpose flour, 1 tablespoon corn flour, sesame oil, and white pepper in a saucepan over medium-low heat; cook, stirring constantly, until thickened, about 5 minutes. Cool filling to room temperature; refrigerate.
- Spoon chilled filling over pork; mix well.
- Sift 1/2 cup corn flour, 3/8 cup cake flour, and baking powder together into a bowl. Add 3/8 cup sugar and cooking oil and mix well. Mix corn flour mixture into first dough, kneading until smooth. Roll dough into a ball. Cover ball with an inverted bowl and let stand for 10 minutes.
- Divide dough into 12 to 15 pieces and roll each into a ball. Flatten the balls into rounds. Spoon 1 to 2 tablespoons filling into the center of each round and fold round around filling and seal. It's fine if the top is a bit thick, it just helps create the top flower look.
- Line bamboo steamers with parchment paper and arrange buns on top. Set aside in a warm place for 5 minutes. Close lids tightly.
- Bring 1 1/2 to 2 quarts water to a boil in a wok or large skillet for 10 minutes. Place steamers in the wok and steam buns over medium heat until cooked through, 12 to 15 minutes.
Nutrition Facts : Calories 214.5 calories, Carbohydrate 34.8 g, Cholesterol 11.9 mg, Fat 5 g, Fiber 0.8 g, Protein 7.2 g, SaturatedFat 0.9 g, Sodium 142.2 mg, Sugar 7.4 g
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- In a separate bowl, beat together the eggs with 2 tablespoons of the oil and 250ml (1 cup) water. Add the wet mixture to the flour and mix well to create a smooth paste. Drop the pork into the flour paste, thoroughly coating each piece. You may have leftover batter (see Note).
- Preheat the remaining oil to 170°C (340°F) in a deep-sided wok or saucepan and carefully lower the coated pork into the oil one piece at a time, in batches of 8–10 pieces. Fry for 6–8 minutes until golden brown and cooked through. If you have a food probe thermometer, the internal temperature should reach 78°C (170°F). Remove the cooked pork from the oil and allow it to drain on a wire rack or a plate lined with kitchen paper.
- If you like your sweet and sour balls super crispy, once they have cooled for 10 minutes, simply drop them back in the oil for a second fry for a couple of minutes.
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