Deep-fried pork meatballs, a beloved Chinese dish, are known for their unique texture and rich flavors that keep people coming back for more. The star ingredients of this dish are fresh pork and crispy bread crumbs, which are combined with expert cooking techniques to create an irresistible taste. When indulging in these delicious fried pork meatballs, you’ll experience the tender meat and the crunchiness of the breadcrumbs. This delightful combination lingers in your mouth, making you unable to resist taking one bite after another. That’s the charm of deep-fried pork meatballs—a dish that leaves a lasting impression.
Ingredients for fried pork meatballs:
| Minced pork | 500g |
| Lotus root | 50g |
| Ginger | 10g |
| Egg | one |
| Starch | 20g |
| Salt | 5g |
Step：
1.The ingredients needed for this recipe are minced pork (with a fat-to-lean ratio of 3:7), lotus root, and ginger chopped into a paste.
2.Adding salt to the minced pork, then mixing it thoroughly with the chopped lotus root by hand will result in a better texture for the fried meatballs.
3.After mixing the minced meat and lotus root, you can add ginger paste to the mixture and continue stirring. It’s important to vigorously mix the meat mixture to ensure that all the ingredients are well combined.
4.To further enhance the texture and binding of the meat mixture, you can add beaten eggs into the well-mixed mixture. Keep stirring vigorously until all the ingredients are thoroughly combined.
5.To achieve a smoother and more cohesive texture, you can add cornstarch to the meat mixture. Mix it thoroughly until the mixture becomes a smooth paste.
6.Once the oil in the pan reaches around 100 degrees Celsius, you can start shaping the meat mixture into evenly sized balls and place them into the hot oil.
7.When shaping the meatballs, try to make them as round as possible. Once all the meatballs are in the pan, turn up the heat to high and give the pan a slight shake or stir to prevent the meatballs from sticking to the bottom of the pan.
8. It’s best to avoid stirring the meatballs initially. Allow them to cook undisturbed until they start to set. Afterward, you can gently stir them with a spoon if needed. This method helps the meatballs maintain their shape and promotes even cooking.
9.Once the outer shell of the meatballs has turned crispy and firm, you can carefully remove them from the oil using a slotted spoon or tongs to drain off any excess oil. This step helps to control the amount of oil in the finished meatballs.
10.After draining the meatballs, you can heat the oil to around 150 degrees Celsius. Place the meatballs back into the hot oil for a second frying session. This will give the meatballs a deeper color and a more pronounced aroma.
11.Once all the meatballs are fried to a golden brown color, you can remove them from the oil. They are now ready to be served. Enjoy your delicious golden fried pork meatballs!
Tips：
1.The meatballs fried with starch have a crispy and fragrant exterior, while the inside remains tender, resulting in a better texture. Starch not only enhances the taste of the meatballs but also helps to bind the meat.
2.Chop the pork finely: Finely chop the pork into minced meat using a knife or a food processor. Make sure the minced meat is evenly smooth, with no remaining chunks.
When the steaming hot meatballs are lifted from the pan, they emit an irresistible aroma. Their golden and crispy exterior is simply irresistible. With every bite, the rich flavor of the pork fills the mouth, satisfying our taste buds. Alongside the delicious meatballs, we can also taste the warmth and love from the kitchen. Deep-fried pork meatballs are not just a dish; they embody a passion for food and culinary excellence. They require the chef’s dedication and skill to convey respect and care for the ingredients. Each preparation is an artistic creation in its own right.