Monday, 19 March 2018

Bouncy pork balls Q弹猪肉圆

I used to love one of the bak cho mee stall's meat balls but the last take-out we had, the quality is no longer the same.  I suspect they might have changed supplier.

In the region, I think Singapore has the bounciest fish/beef/pork balls!  Bounce aside, these days, it is hard to eat a good quality fish/beef/pork balls too.  

So I am in the quest to see whether I can achieve a good tasting and yet Bouncy pork balls Q弹肉圆.

Findings: This recipe lived up to its name.  I actually tried dropping it and it did bounced.  Taste wise, my hub prefers it a little saltier so I have increased the seasoning.

Overall, for a homemade version, I think this is good.

Adapted: Source

What you need:
Yield : 35-45 

560g pork, cut to small pieces
½ cup icy cold water
1½ tbsp fish sauce
1 tsp salt
½ tbsp sugar
½ tbsp oil
2 tbsp cornflour
1¼ tsp baking powder
½ tsp lye water {optional} (I omitted)
1 tsp black/white pepper


Mince the pork in a food processor until a paste is form.
Place pork into TM, turbo/4 -5 times.

Add 5 tbsp water (a tbsp of water at a time) to get a smooth paste.
Add water thru the cover, a tbsp at a time.

In a separate cup, mix together the remaining water, fish sauce, salt, sugar, oil, cornflour, baking powder and lye water.

Remove the pork paste from the food processor and put in a big bowl.
Let the meat stay in TM bowl. 1 min/sp9

Pour the seasoning to the beef paste and stir well slowly (in one direction) until the liquid is absorbed into the paste (use either your hand or a fork).
Pour the seasoning through the cover, 2 mins/knead

Cover bowl with clingwrap and place in the freezer for 30 minutes.
Transfer to a bowl and clingwrap.  Freeze for 30 mins.

Boil a pot of water. Once the water has boiled, remove the pot from the heat.

Dip your hand in water, scoop the paste onto your wet hand. Push the paste through your thumb and 2nd finger by making a fist.

Use a wet spoon to scoop and drop it into the hot water.

Repeat process until the beef balls form a layer in the water.

Now turn on the heat and important not to let the water boil, just simmer slowly without bubble.  If not beef ball will not be bouncy. 

Any leftover paste should be kept in the freezer.

Fill a big basin with icy cold water.

When the beef balls starts to float, leave for a few more seconds. (to check doneness, cut one in half to see. The inside should not be pink).

Scoop out and let it cool in the cold water.

After the beef balls have cooled, use as required or drain and freeze.


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