HOW TO COOK GONGWAN (PORK BALLS)

 How to Cook Gongwan (Pork Balls) –this is a Taiwanese version of pork balls. It is similar to what we always eat, the meatballs but since this is a Taiwanese version, there are ingredients we do not usually find in the ordinary meatballs. You can replace pork with beef or chicken if you feel like you would rather use chicken or beef instead of pork. You can even use fish with this recipe as long as it is ground so that you can make balls out of it. I want to remind you that if there is a member of your family that has allergy from chilli, please replace it with another barbecue sauce that has no chilli in it because you don’t want your son (for instance) to suffer from his allergy. Here is how to cook Gongwan (Pork Balls):

INGREDIENTS

1 pound pork (ground)

1 teaspoon sesame seeds (toasted)

1 egg (whisked)

1 teaspoon kecap manis

2 teaspoon Mama Sita’s oyster sauce

½ cup cornstarch

¼ cup fresh basil (chopped)

1 green shallot, trimmed ends (chopped)

2 cloves garlic (minced)

Cooking oil for frying

Chili sauce

COOKING PROCEDURE

1. In a bowl, combine pork, egg, kecap manis, cornstarch, basil, oyster sauce, garlic and green shallots. Stir until uniform in texture.

2. Let marinade for 1 hour.

3. Wash your hands. Scoop pork mixture and roll it to make balls, one tablespoon a ball.

4. In a pan, heat oil.

5. Deep-fry the balls until golden brown or cooked.

6. Roll on a paper towel to remove excess oil.

7. Scatter sesame seeds over the balls and serve with chili sauce.

HOW TO COOK GONGWAN (PORK BALLS)