Chu Yoke Yuen ~ Bouncy Pork Balls

Beef balls is something I always have in my freezer to add to my noodle lunch. The opportunity to make 'balls' out of a different meat presented itself when a slab of frozen pork leg I bought did not turn out to be as tender. The only thing the meat would be good for would be a minced up dish. Reminder to oneself.....never buy frozen pork again no matter how tempting the special is !

The pork balls turned out to be as springy and bouncy as the ngau yoke yuen. The process is the same though I have omitted lye water in this. Any lean cut of pork can be used. And best of all, it is preservative free.

Makes 48 balls (½ Tbsp size)

Ingredients
500 gm pork, cut to small pieces

½ cup (125ml) icy cold water
1 Tbsp fish sauce
½ tsp salt
½ Tbsp sugar
½ Tbsp oil
2 Tbsp cornflour
1¼ tsp baking powder

¼ tsp white pepper

Method
1. Mince the pork in a food processor until a paste is form. Add 5 Tbsp water (a Tbsp of water at a time) to get a smooth paste.

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

3. Remove the pork paste from the food processor and put in a big bowl. Pour the liquid mix to the pork paste and stir well slowly until the liquid is absorbed into the paste (use either your hand or a fork).

4. For the taste test...microwave or boil a teaspoon of the paste. Season to taste with more salt or sugar.

5. Cover bowl with clingwrap and place in the freezer for 30 minutes.

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

7. Add pepper to the paste and stir to combine. 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. To prevent the paste from sticking to your hand and spoon, wet the spoon and hand with water.

8. Continue until the pork balls form a layer in the water. Now turn on the heat but do not let it boil just simmer slowly without bubble....if not your pork ball will not have 'bounce'. While cooking the pork balls, any leftover paste should be kept in the freezer.

9. Fill a big basin with icy cold water. When the pork balls starts to float, leave for a few more seconds. (Cut one in half to see if it is cook. The inside should not be pink). Scoop out and let it cool in the cold water.


10. After the pork balls have cooled, use as required or freeze.

This is a 1 minute video of the whole process of making the beef balls which is exactly the same as making these pork balls.
Accompanying song : Great Balls of Fire by Jerry Lee Lewis.

Recipe : jewel @kitchencapers translated from kruaklaibaan (adapted)