Chinese•comfort

Hakka-style Pan-fried Meatballs [煎燜客家肉丸]

These Hakka style pan-fried meatballs are juicy, delicious and packed with umami from the dried mushrooms.

Ingredients

Quantities are shown as originally provided.

300g fatty pork belly
3-4 dried shiitake mushrooms
1 scallion (white part)
1 tsp chicken powder (or you can mix chicken stock with the leftover mushroom water)
2 tbsp light soy sauce
½ tbsp oyster sauce
1 tsp sugar
2 tsp sesame oil
dash of white pepper powder
5 tbsp cornstarch

1
Wash and rehydrate dried shiitake mushrooms in clean water overnight. Alternatively, soak the mushrooms in hot water for around 45 minutes. Once rehydrated, dice the mushrooms into small pieces. Reserve the mushroom water for the meat marinade.
2
Finely mince your pork belly with a cleaver or grind it in a food processor. Then marinate with soy sauce, oyster sauce, chicken powder, sugar and white pepper. Marinate for at least 10 minutes.
3
Add in chopped scallion whites, diced mushrooms, cornstarch, sesame oil and 5 tbsp of mushroom water into the meat filling. Mix until the meat is sticky. Then, create golf ball sized meatballs.
4
Heat oil in a wok/pan, turn on medium heat, then add the meatballs. Fry each side of the meatball (about 4 sides) for 2 minutes.
5
When all sides of the meatball turn golden brown, pour in the mushroom water to cook the meatballs. Cook for about 5 minutes total, moving the meatballs around to cook evenly. Once the sauce evaporates and thickens, it’s ready to be served!