Cantonese Steamed Pork Meatballs
serves 6-8 as part of a main dish
INGREDIENTS:
2 lbs ground pork or 1 lbs ground pork + 1 lbs pork shoulder, minced
2 bunches Mung bean noodles (funsee)
1 block soft tofu (optional)
1/2 to 1 cup chicken broth
Marinade:
1 tsp baking soda
2 tsp salt
4 tbsp water
2 green onions, sliced white parts only (save the green parts for garnish)
1" piece of fresh ginger, grated
2 tbsp Shaoxing wine
2 tbsp soy sauce
1 tbsp dark soy sauce
1 tbsp sugar
1/2 tsp white pepper
1 egg
METHOD:
1. In a medium bowl, add baking soda, salt and water. Stir with a fork until dissolved. Add pork and mix well.
2. Add only the white parts of the sliced green and grated ginger. Mix well.
3. Add remaining marinade ingredients and continue mixing with the fork in continuous circles for about 5-7 minutes until the mixture becomes smooth and elastic. Cover and chill mixture in the fridge for at least 1 hour or do ahead and chill overnight.
4. In a small bowl, add Mung bean noodles and cover with water. Soak for 4-5 minutes until pliable. Drain and place noodles into a shallow steaming dish.
5. If using tofu, cut into even pieces and arrange atop noodles.
6. Remove pork mixture from fridge. Ready a bowl of cold water. Use 2 spoons or dip fingers in water and gently form 1" meatballs. Arrange in an even pattern atop noodles. You can save any leftover pork for another use such as steamed pork cake, dumplings filling or any minced pork stir-fry dish.
7. Add enough chicken broth to the dish until the noodles are covered. Steam dish for 20-25 minutes. Drizzle with sweet soy sauce (optional) and garnish with remaining sliced green onions. Serve hot with steamed rice.
