lion's head meatballs

Cantonese Steamed Pork Meatballs

serves 6-8 as part of a main dish

INGREDIENTS:

2 lbs fatty ground pork or 1 lbs ground pork and 1 lbs pork shoulder, chopped

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

2 tbsp water

2 green onions, sliced white parts only (save the green parts for garnish)

1" piece of fresh ginger, grated

2 tbsp soy sauce

2 tbsp Shaoxing wine

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 with fork.

2. Add only the white parts of the sliced green and grated ginger. Mix well with fork.

3. Add remaining marinade ingredients and mix well with a fork, about 5-7 minutes until the pork mixture becomes smooth and elastic. Chill pork mixture in the fridge about 1-2 hours.

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. Dip fingers in water and gently form 1-2" meatballs. Arrange in an even pattern atop noodles. You can save any leftover pork for another use such as steamed pork cake or any minced pork stir fry dish.

7. Add enough chicken broth to the dish until the noodles are partially covered. Steam dish for 15-20 minutes. Drizzle with sweet soy sauce (optional) and garnish with remaining sliced green onions. Serve hot with steamed rice.