Fuzhou Meatball Soup
Ingredients: Pork Shoulder, Salt, Soy Sauce, Sugar, Baking Soda · 30 min cook time · 350kcal · ~₩15,200
Ingredients
1lb Pork Shoulder, 1.5tsp Salt, 1tbsp Soy Sauce, 2tsp Sugar, 0.5tsp Baking Soda, 1.5tsp Garlic Powder, 0.5tsp Fresh Ground White Pepper, 2.5tbsp Crushed Ice, 4cloves Garlic, 3slices Ginger, 1stalk Scallion, 130g Cold Water, 150g Sweet Potato Starch, 2liters Chicken Stock, 2tsp Ginger (thinly julienned), 1tbsp Garlic (finely minced), 1.5tbsp Fish Sauce, 1.5tbsp Chinese Black Vinegar, 2tsp Sugar, 3tbsp Diced Cilantro, 1tsp Diced Hot Chilies, 1tbsp Dried Baby Shrimp, 1handful Seaweed, 0.5tbsp Pork Lard, 1to taste Freshly Ground White Pepper
Instructions
1. Trim off all the fat and silver skin from 1 lb of pork shoulder. Roughly cut it into bite-sized pieces.
2. Transfer the pork into a food processor. Use the on-and-off mode to blend for 1-2 minutes until it forms a smooth paste with stringy muscle fibers.
3. Transfer the ground pork into a KitchenAid mixing bowl. Add 1.5 tsp salt, 1 tbsp soy sauce, 2 tsp sugar, 0.5 tsp baking soda, 1.5 tsp garlic powder, 0.5 tsp freshly ground white pepper, and 2.5 tbsp crushed ice.
4. Attach the flat beater to the KitchenAid mixer and set the speed to medium-low. Mix for 8 minutes.
5. While the mixer is running, prepare the starch water. In a blender, combine 4 cloves of garlic, 3 slices of ginger, 1 scallion (cut into short pieces), and 130g cold water. Blend into a puree.
6. Strain the puree directly into 150g sweet potato starch. Whisk until there are no lumps and it forms a thick batter.
7. Pour the starch batter into the meat mixture in three batches. After each addition, give it a rough mix with a spatula to incorporate everything, then continue mixing with the KitchenAid for a few minutes.
8. Transfer the mixed meat onto a flat plate.
9. Fill a pot with 2 liters of chicken stock and bring it to a simmer. Then turn the heat to low.
10. Scrape the meat into the soup little by little using a chopstick. Dip the chopstick into the stock between each scrape to prevent sticking.
11. Once all the meatballs are in the soup, crank up the heat, bring it back to a boil, and cook for 3-5 minutes.
12. To assemble one serving of soup, add 2 tsp julienned ginger, 1 tbsp finely minced garlic, 1.5 tbsp fish sauce, 1.5 tbsp Chinese black vinegar, 2 tsp sugar, a few tbsp diced cilantro, 1 tsp diced hot chilies, 1 tbsp dried baby shrimp, a handful of seaweed, 0.5 tbsp pork lard, and freshly ground white pepper to taste into a bowl.
13. Add the meatballs along with the hot broth to the bowl. Let the heat activate all the flavors. Serve immediately.
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