These pan-fried Chinese-style pork meatballs are as delicious as they are simple. Minced pork combines with ginger, soy sauce and various spices to create delicately flavoured pork meatballs that you can serve as part of a Chinese banquet.
- 200g pork mince (or if you have good kitchen knives, use a pork loin fillet and finely chop)
- 1 tsp. minced fresh ginger
- 2 tsp. corn flour
- 1/2 tsp. each salt, soy sauce and Chinese rice wine
- 1/4 tsp. chilli powder and black pepper
- 2 tbsp. oil
Use your fingers to break down the pork mince. Sprinkle over the ginger, corn flour, salt, soy sauce, Chinese rice wine, chilli powder and black pepper. Mix well with your hands to disperse the flavours throughout the pork.
Leave the pork to sit for 15 minutes. Roll the mix into small 3cm meatballs. Heat the oil in a frying pan over a medium-high heat and fry the meatballs until golden and crisp on the outside and cooked right through the centre.