Stewed Large Pork Balls with Brown Sauce. The first time I had this dish, its flavors pleasantly surprised me. I got hold of this Stewed Large Pork Balls with Brown Sauce recipe the very same day and have been a fan of this dish for years now!

The chinese name of this meatball dish means “Lion Head” . The origin of the name is very simple, the pork ball should be made to look like the head of a stone lion, which can be seen here and there in China. Alhough the main ingredient looks pretty simple and boring, this dish is in fact far more than a mere pork ball. The pork to make this dish has to be streaky pork. Then the pork should be sliced then minced into very tiny cubes. The cook will put all these tiny cubes together and using a lot of patting and throwing between both hands to make the tiny cubes into a pork ball. There are a lot of skills here.

 When you bite and chew the final product, you should find it tender but not soft. For if it is poorld made or if machine minced pork is used, it will only taste soft and just like any other pork balls. Cooking of this dish is where it takes a lot of time but it worth.  Try the Stewed Large Pork Balls with Brown Sauce for yourself and I am sure you will understand why I love cooking these Stewed Large Pork Balls with Brown Sauce!

Recipe: Stewed Large Pork Balls with Brown Sauce

Stewed Large Pork Balls with Brown Sauce

Stewed Large Pork Balls with Brown Sauce

Taste: Salty, slightly sweet and delicious.

Features: Shiny, with a dark brown color.

Ingredients for Stewed Large Pork Balls with Brown Sauce recipe:

1 egg
500 grams (1.1 lb) streaky pork
100 grams (7 tbsp) cooking wine
175 grams (9 1/2 tbsp) soy sauce
150 grams (12 tbsp) dry cornstarch
50 grams (1 2/3 oz) chopped ginger
50 grams (1 2/3 oz) finely cut scallions
300 grams (3/5 cup) water
2 grams (1/2 tsp)MSG
1 grams (1/2 tsp) salt
2 grams (1/2 tsp) salt
10 grams (2 tsp) sugar
250 grams (1/2 cups) oil (150 g or 11 tbsp to be consumed)

Directions to cook Stewed Large Pork Balls with Brown Sauce:

1, Make minced meat with the pork. Add 40 g (1 /13 oz) each of the finely cut scallions and chopped ginger, 50 g (3 1/2 tbsp) of the cooking wine, 50 g (2 2/3 tbsp) of soy sauce, 2 g (1/2 tsp) of salt, and 1 g (1/4 tsp) MSG and stir until mixture becomes sticky. finally add the egg and dry cornstarch and mix well.

2, Divide the minced dmeat into 8 portions and roll into 8 balls.

3, Heat the oil in a wok to about 200-220℃ (390-430℉)and deepfry the meatballs into a golden yellow color. Take out and drain off oil.

4, Add 80 g (5 tbsp) of the oil back into the wok and heat it to 70-100℃(160-210℉). Put the remaining scallions and ginger into the wok and stir-fry until they produce a strong aroma. Add the deep-fried meatballs and the remaining cooking wine, soy sauce, sugar, salt, MSG and water and cook over high fire to bring it to boiling point.

5, Turn to a low fire to simmer and when the sauce thickens, take out and serve. Enjoy this Stewed Pork Balls recipe.

{September 13, 2010} {Tags: , }