Best Pork Meatballs You’ll Ever Eat • Taste Show
This is probably the best pork meatballs you’ll ever have. Recipe:
This seemingly simple meatball is one of the most famous dishes in Jiangnan cuisine which dates back thousands of years. Its Chinese name can be translated as “lion’s head meatballs simmered in clear broth.”
It is said that the meatballs got its name because it resembled lion’s flowing manes with the metaballs and surrounding cabbages in the soup.
The key of this recipe is to cut the pork belly by hand. Never use pork minced by the machine. More specifically, one has to sliver the pork, shred it, dice it then give it a chop. This is to retain the fiber of the meat to the largest extent so it can hold as much moisture as possible. The meat has to be slapped several times until it’s springy enough to hold together.
The lion’s head meatballs can be served with one other ingredient depending on the region and the season. It can be bambooshoot, mussel, Chinese cabbage or crab roe.
#meatballsrecipe #porkbelly #meatball
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Ingredient List:
Ginger 15g
Spring onion 15g
Pork belly 400g
Salt
White pepper
Sugar 3g
Cooking wine 1 tsp
Starch
Chicken broth
Chinese cabbage
Bok choy
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These Vietnamese Meatballs are Flavour Packed - CHEAP Eats
Make Bun Cha Hanoi street food, at home. Feed your family for $10!
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** CHAPTERS **
0:00 - Introduction
0:53 - Prepare & Saute shallots
2:50 - Prepare other Ingredients
5:34 - Prepare sauce
7:42 - Make meatballs
8:33 - Cook meatballs
9:34 - Plate meatballs and veg
10:36 - thetaste
12:48 - Flo's thoughts
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Vietnamese Meatballs (Xiu Mai)
Sharing an easy recipe for Vietnamese Meatballs (Xiu Mai), tender pork meatballs cooked in a zesty tomato sauce. These meatballs are flavorful and delicious. Serve with crusty bread for a tasty meal or as an appetizer at your next party. Enjoy!
Written recipe:
Tools used in this video:
EcoSmart PolyFlax Cutting Board
OXO Good Grips Swivel Peeler
Prepworks by Progressive Magnetic Measuring Spoons
Libbey Set of 4 Clear Glass Dinner Plates
Anolon Advanced Hard Anodized Nonstick 14-Inch Mega Skillet
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Ingredients:
Meatballs:
4 oz or 1 cup jicama, finely diced
3 green onions
1 lb ground pork
1/2 tsp garlic, minced
1 Tbsp fish sauce
1 Tbsp corn starch
1/2 tsp ground black pepper
Sauce:
2 lbs or 4 medium tomatoes
1/2 Tbsp vegetable oil
1/2 Tbsp garlic, minced
1 1/2 Tbsp tomato paste
1 Tbsp sugar
1 Tbsp fish sauce
1 1/2 cups water
1/4 tsp ground black pepper
Thickener:
2 tsp corn starch
2 tsp water
Yields: 6 servings, approximately 28 meatballs
Nguyên liệu:
Thịt viên:
110 g củ sắn sắt nhỏ
3 tép hành lá
450 g thịt heo xay
1/2 m. cà phê tỏi băm
1 m. canh nước mắm
1 m. canh bột nắp
½ m. cà phê tiêu xay
Nước sốt:
900 g cà chua, 4 trái vừa
½ m. canh dầu ăn
½ m. canh tỏi bằm
1 ½ m canh tương cà chua
1 m. canh đường
1 m. canh nước mắm
360 ml nước
¼ m. cà phê tiêu xay
Làm sệt nước sốt:
2 m. cà phê bột năng
2 m. cà phê nước
Được: 6 phần ăn, 28 viên xíu mại
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Montauk Point Kevin MacLeod (incompetech.com)
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Cantonese Steamed Beef Balls (Ngao Yuk)
These Cantonese-style steamed beef meatballs are not your typical meatballs. It has a tender yet bouncy QQ texture that people truly enjoy. Now you can make these authentic popular dim sum beef meatballs at home. Please watch the video for the instructions.
For written recipes & instructions visit:
To prep the beef:
450 gr lean ground beef. I use 93% lean ground beef
2 gr baking soda
130 ml water
To marinate the beef:
2 gr dried Mandarin peel
80 gr pork fat you can use fat from pork belly
1 stalk green onion finely chopped
½ tsp alkaline water
60 gr water chestnut flour
100 ml water
Seasonings:
2 Tbsp oil
1 Tbsp soy sauce
1 Tbsp sesame oil
2 tsp sugar
2 tsp salt
½ tsp ground white pepper
100 ml water
To add last:
200 gr watercress weight is after trimming off the stems
Dried beancurd
Serve with:
Worchestershire sauce
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