Sichuan Sweet and Sour Meatballs Recipe
Táng Cù Wánzi
Sichuan Sweet and Sour Meatballs
Submitted By: Taz
Ingredients:
Meatballs:
1 lbs Ground Pork (Zhūròu)
3 Tbs Cornstarch (Yùmǐ diànfěn)
1 Large clove Fresh Garlic (Dàsuàn) - minced fine
1 Green Onion (Cōng) - white and light green parts minced fine
½ inch piece Fresh Ginger (Jiāng) - minced fine
3 Tbs Warm Water
1 ½ tsp Light Soy Sauce (Jiàngyóu)
1 ½ tsp Toasted Sesame Oil (Zhīmayóu)
⅛ tsp Kosher Salt (Yán)
¼ Cup Oil for Frying - can use canola or peanut oil
-OPTIONAL-
1 tsp Sichuan Peppercorns (Huājiāo) - ground into a fine powder
¼ tsp Dried Sichuan Chile Flakes (Gān Hóng Làjiāo) - ground into a fine powder
Sweet and Sour Sauce:
1 Cup Pineapple Juice (Bōluó Zhī)
½ Cup Light Brown Sugar (Táng)
⅓ Cup Black Rice Vinegar (Zhenjiang)
2 Tbs Cornstarch (Yùmǐ Diànfěn)
2 Tbs Cold Water
1 Tbs Light Soy Sauce (Jiàngyóu)
Preparation:
Meatballs:
- Place the ground pork, kosher salt, light soy sauce, and sesame oil in a medium bowl and mix to combine - Set aside to marinate for 10 minutes
- Place the minced garlic, green onion, and ginger in a small bowl and add the 3 Tbs warm water - Mix to combine and set aside until needed
- After the 10 minutes, add the Sichuan peppercorn powder and red chile powder (if using) to the pork and loosely combine
- Add the garlic/green onion/ginger water (from step 2) to the pork in three batches - Using a silicone spatula or wooden spoon, stir the pork in one direction while you add each batch of the 'ggg' water to the pork making sure that the water is completely absorbed before adding the next batch
- Once all of the 'ggg' water has been added and absorbed, add the 3 Tbs of cornstarch to the mixture and continue to stir for 2-3 minutes until the pork becomes slightly sticky and has a paste-like texture
- Shape the mixture into individual meatballs apx 1 inch in diameter (should make apx 12-15 meatballs) pressing tightly to give them their relatively dense texture
- Heat the oil in a medium pan or wok over medium-high heat to frying temperature (should be around 325ºF) - Place the meatballs in the oil and allow them to cook (turning regularly - be gentle, you don't want to break them) until cooked through and golden brown all over
- Transfer the cooked meatballs to absorbent paper or a draining rig
Make the Sauce and Finish the Dish:
- In a small bowl, whisk together the cornstarch and water into a smooth slurry - Set aside until needed
- Place a small pan or wok over medium-high heat - Add the remaining ingredients (minus the cornstarch slurry) and bring just to a simmer
- Add the cornstarch slurry to the mixture and allow to cook (stirring constantly) until sauce thickens (sauce should coat the spoon - sauce will continue to thicken as it cools) - Add the meatballs to the sauce and allow to cook for 1 -2 minutes until meatballs are warmed through and well coated with the sauce
- Transfer to a bed of steamed jasmine rice or cooked Chinese wheat noodles - Garnish with some sliced green onion and serve immediately
