What is a pork ball?

The Chinese pork ball is popular individually as an item of the size of the bite dim sum or as a star of several Asian soups or noodle meals. The balls are often light white, which is the result of colorless accessories in pork white white, ginger, corn starch, salt, white pepper and occasionally ground seafood like shrimp. After it was made in the balls, the meat is either steamed or cooked in a predominantly colorless supply of water, rice wine and possibly green onions and coriander.

The Pork Ball in China has risen to such fame that one Taiwanese city of Hsinch organizes an annual festival to celebrate food in Chenghuang at the end of September. The recipe called gongwan tang gives balls in the broth in which they were cooked. These balls are simple mixtures of ground pork, corn starch, eggs, ginger slices, salt and pepper. They are formed into parts of the golf ball and fell into the boiling broth water, rice wine, salt and pepper. As soon as he hoverShoe, balls and broth are served with decoration of sesame oil and chopped coriander, which are leaves of coriander plants.

In addition to the pig, some chefs add an element of seafood to the pork ball to achieve what is known in Asian culinary circles as umami, a wrapped fifth flavor except sweet, sour and salty. This is achieved by adding ground shrimp, shrimp or even seuts to minced pork, as well as other spices, such as soy, fish or oyster sauce, except eggs, corn starch and ginger.

Before creating each pork ball, the chefs fully mix the meat ingredients and let them sit in the fridge for about 15 minutes. As a result, the mixture is fully tradable and able to withstand hot boiling without disintegrating. Once they are created, the balls can be placed in the baskets of baskets and cooked above boiling water or just fall into a simple water supplyY, wines and possibly sliced ​​ginger. The process will make a stock of fleshy flavors and will allow chefs to serve pork balls on their own broth.

The regular accompaniment for the pork ball is Asian noodles. Rice or egg noodles add carbohydrates to the bowl and at the same time absorb the taste of the pork material. Other variations include the addition of seafood to the broth along the pork balls, not in them.