Meatballs with Sweet Vinegar Sauce
Ingredients: Lean Ground Pork, Salt, White Pepper, Sake, Soy Sauce · 30 min cook time · 280kcal · $7.50
Ingredients
150g Lean Ground Pork, a pinch Salt, to taste White Pepper, 1tsp Sake, 1tsp Soy Sauce, 5g Ginger Root, 0.5to taste Egg, 70g Atsuage (thick deep-fried tofu), 20g Long Green Onion, 0.5tbsp Potato Starch, 60ml Chicken Stock, 1tbsp Sugar, 2tsp Soy Sauce for sauce, 1tsp Potato Starch for sauce, 2tsp Vinegar, 1tsp Water for starch, leaves Green Leaf Lettuce, pieces Cherry Tomatoes, to coat Vegetable Oil
Instructions
1. Slice off the fried edges of the atsuage and chop them into fine pieces. Then break the tofu into small pieces.
2. Place the lean ground pork in a bowl, add salt, pepper, sake, soy sauce, grated ginger root, and beaten egg. Squeeze and mix the mixture.
3. Add the chopped atsuage, tofu, chopped long green onion, and potato starch. Thoroughly mix the meat mixture again and divide it into 10 pieces.
4. Add vegetable oil to a pan and turn on the burner. Coat your hands with oil, shape each piece into a ball, and place into the pan.
5. Using a spatula, brown the meatballs on all sides.
6. When they are golden brown, add 1 tablespoon of water, cover, and cook the meatballs for 1 to 2 minutes to avoid undercooking.
7. Remove the lid, allow the remaining water to evaporate, and place the meatballs onto a plate. Clean the pan with a paper towel.
8. Combine chicken stock, sugar, vinegar, soy sauce, and pepper in a bowl, and mix well.
9. Pour the sauce into the pan, preheat to dissolve the sugar, then turn off the burner.
10. Stir the diluted potato starch and gradually add it to the sauce. Heat the pan again and thoroughly cook the sauce.
11. Add the meatballs and coat them with the sauce until ready.
12. Place the meatballs onto a plate along with green leaf lettuce and cherry tomatoes. Pour the remaining sauce over the top.
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