Using Herbs and Spices

Vietnamese Recipes & Cuisines (Meat)

Five Spice Ginger Pork Recipe

Ingredients : Serves 4-6

250 g

30 g

1 tablespoon

1 teaspoon

1 teaspoon

2 tablespoons

1 teaspoon

250 ml

2 tablespoons

1/4 cup

1/4 teaspoon

2 sprigs

Lean pork

Hard pork fat or bacon fat

Finely chopped spring onion, green portion only

Finely grated ginger

Chinese rice wine

Corn flour

Salt

Oil for deep frying

Sugar

White sesame seeds, lightly toasted

Five spice powder

Fresh coriander leaves (cilantro), for garnishing

Method :
  • Mince the pork and fat in a food processor until finely ground.

  • Add the spring onion, ginger, rice wine, corn flour and 1/2 teaspoon salt and mix thoroughly using the food processor. Transfer to a bowl.

  • Oil your hands and shape 1 teaspoon of pork mixture into a small ball using your palms. Repeat until all the mixture is used up.

  • Heat the oil in a wok. When the oil is hot, add the pork balls and deep fry in two batches over high heat until golden brown, or for about 3 minutes. Drain on paper towels.

  • Put 1 tablespoon of oil in a large frying pan or wok. Heat the oil, then add the sugar. When the sugar starts to melt, stir until the bubbles turn golden brown. Add the pork balls and shake the pan vigorously so the balls are coated with the caramel.

  • Sprinkle the sesame seeds into a wide, shallow bowl and mix with the remaining salt and five spice powder. Add the pork balls and toss to coat well.

  • Transfer to a serving dish.

  • Garnish with coriander leaves.

  • Serve with toothpicks or cocktail forks.

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