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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
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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
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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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