Sticky Pork Ball Rice
By not-recognized
Published on 20 July 2021
Consider sticky pork balls firmly on the weeknight dinner rotation – this recipe shows just how easy and quick they can be to whip up, using soy sauce, brown sugar and cornflour. A sensationally sticky and fantastically flavoursome dish by the brains behind Mak Tok sauces and pastes, it's great served simply with cucumber and rice. Time and servings
30 minsTotal time
2Servings
30 minsPrep time
Ingredients
- 250 g of minced pork
- 0.5 carrot, finely diced
- 0.5 onion, finely diced
- 1 tbsp of sesame oil
- 0.5 tsp of white pepper
- 0.5 tsp of salt
- 0.25 tsp of chinese five spice
- 0.5 tsp of cornflour
- 4 tbsp of soy sauce
- 2 tbsp of dark brown sugar
- 0.5 tbsp of oil, for frying
- 150 g of rice
- 1 tbsp of apple cider vinegar
- 0.5 cucumber, julienned
- 0.25 tsp of sesame seeds
Method
Step 1
Add the minced pork, carrot, onion, sesame oil, white pepper, salt and chinese five spice to a mixing bowl. Mix well and allow to marinate for 10 mins.Step 2
Meanwhile, mix the cornflour with 60ml boiling water until smooth. Add the soy sauce and sugar and combine. Set aside.Step 3
Bring a pot of water to boil. Shape the minced pork into round balls and gently drop them into the boiling water. Cook for 3 mins before taking them out and set aside.Step 4
Oil a frying pan and pan fry the pork balls for 4 mins. Add the soy sauce mixture into the pan. Keep stirring until the sauce thickens and coats the pork balls well. Turn off the heat and set aside.Step 5
Boil the rice to the packet instructions and drain. Pour into a bowl and add the apple cider vinegar. Mix well.Step 6
Dish up the rice and add the sticky pork balls and cucumber at the side. Garnish with the sesame seeds before serving.