Braised Pork Meatballs in Sichuan-Ginger Sauce
Braised Pork Meatballs in Sichuan-Ginger Sauce
This is the kind of comfort food that fills the kitchen with incredible aroma. Pearl River Bridge soy sauce and oyster sauce give the sauce its deep, glossy character.
Servings
4
Prep time
Cook time
Recipe
Dairy Free
Ingredients
- Meatballs
- 3g Sichuan peppercorns
- 500g pork mince
- 2 star anise
- 1 egg
- 5g cinnamon
- 5g ginger, chopped
- 2 dried chillies
- 100g pear, chopped
- 2 tbsp Pearl River Bridge Superior Light Soy Sauce
- 1 tsp Pearl River Bridge Superior Light Soy Sauce
- 1 tsp Pearl River Bridge Premium Oyster Flavoured Sauce
- 2 tsp Pearl River Bridge Kwangtung Cooking Wine
- 3 tbsp Pearl River Bridge Kwangtung Cooking Wine
- 1 tsp Pearl River Bridge Sesame Oil
- ¼ tsp Pearl River Bridge Superior Dark Soy Sauce
- Salt, sugar & pepper, to taste
- 22g sugar
- 15g cornstarch
- 1 tsp cornstarch mixed with 1 tbsp cold water (cornstarch slurry)
- Sauce
- 15g spring onion
Method
- Combine all the meatball ingredients into a large bowl. Mix well, then throw the mixture fi rmly against the inside of the bowl 4–5 times. This develops the texture and helps the meatballs hold their shape.
- Shape the mixture into 6 equal balls
- Deep-fry in oil over medium heat (approx. 140°C) until golden all over. Drain on paper towels and set aside.
- To make the sauce, heat a little oil in a pan over medium heat. Add the ginger, spring onion, Sichuan peppercorns, star anise, cinnamon and dried chillies and fry until fragrant. Add the meatballs, soy sauce, oyster sauce, cooking wine and sugar to the pan. Cover with water until 2⁄3 full and cook over low heat for 1 hr.
- Remove the meatballs from the sauce then strain the sauce into a clean pan.
- Stir the cornstarch slurry into the sauce and cook over low heat until thickened and glossy. Pour over the meatballs and serve.
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