Craving a flavour explosion that's both incredibly satisfying and surprisingly easy to make? Then look no further than these crispy fried pork meatballs! Juicy on the inside, with a perfectly golden-brown and shatteringly crisp exterior, these meatballs are a guaranteed crowd-pleaser. We're using a simple but effective blend of seasonings to enhance the natural pork flavour, resulting in a dish that's both comforting and sophisticated. The accompanying garlic chili sauce adds a vibrant kick, perfectly balancing the richness of the pork.
Forget complicated recipes and lengthy prep times; these meatballs are surprisingly quick to assemble and cook. The perfectly balanced flavour profile and irresistible texture will have you wondering why you haven't been making them all along. Ready to dive into the delicious details? Let's get started with our step-by-step guide to making the most incredible crispy fried pork meatballs you've ever tasted.
Tools Needed
- Frying pan
- Spatula
- Chopsticks
- Plate
Ingredients
- Ground pork: 500g
- Green onion: 1 bunch
- Chili peppers: 2
- Garlic: 3 cloves
- Shallots: 4
- Seasoning: 1 teaspoon
- Salt: 1/2 teaspoon
- Baking powder: 1/2 teaspoon
- Ground pepper: 1 teaspoon
- Crispy fried flour: 1 spoon
- Sugar: 1.5 spoons
- Fish sauce: 2 spoons
- Chili sauce: 1 spoon
- MSG: 1/3 teaspoon
- Water: 2 spoons
Step-by-Step Instructions
Step 1. Prepare the Meatball Mixture
- finely chop green onions, shallots, chili peppers, and garlic. Mince the ground pork.
- In a bowl, combine the minced pork with chopped shallots, garlic, green onions, seasoning, salt, baking powder, ground pepper, and crispy fried flour. Mix well until evenly combined.
- Form the marinated pork mixture into small balls.
Step 2. Fry the Meatballs
- Heat cooking oil in a frying pan. Gently place the meatballs in the hot oil, ensuring not to overcrowd the pan. Fry until golden brown and crispy on both sides (approximately 2-3 minutes per side).
Step 3. Make the Garlic Chili Sauce
- Heat cooking oil in another pan. Add the minced garlic and chili, and fry until golden brown and fragrant. Turn off the heat.
- Add sugar, fish sauce, chili sauce, MSG, and water to the pan. Stir until the spices are dissolved and the sauce comes to a boil.
Step 4. Combine and Serve
- Add the fried meatballs to the sauce. Stir gently with chopsticks to ensure even coating. Simmer on low heat until the sauce thickens and evenly coats the meatballs.
- Garnish with chopped green onions. Serve hot with rice or noodles.
Read more: Crispy Tofu with Onions: A Delicious Vietnamese Beer Snack
Tips
- Use lean shoulder meat and add a little extra fat for better texture.
- Squeeze the meatballs firmly to ensure they stay intact during frying and have a better texture.
- Fry the meatballs on medium heat to avoid burning and ensure even cooking.
- Cook the sauce on low heat to prevent it from drying up too quickly.
Nutrition
- N/A
FAQs
1. Can I use ground beef instead of pork?
While pork is traditionally used for its flavour and texture, you can substitute it with ground beef. Keep in mind the taste will be different, and you might need to adjust seasonings slightly.
2. How can I make the meatballs crispier?
Ensure the meatballs are completely dry before frying. Don't overcrowd the pan, and maintain a medium-high heat. A good breadcrumb coating also contributes to extra crispiness.
These crispy fried pork meatballs, paired with the vibrant garlic chili sauce, are a culinary adventure you won't soon forget. From the satisfying crunch to the explosion of flavour in each bite, this recipe is sure to become a staple in your kitchen. Enjoy the delicious results of your hard work – happy cooking!