Charles Phans Vietnamese Meatball
- 1/2 teaspoon baking powder
- 1/2 tablespoon water
- 1 pound ground pork belly
- 1/8 cup pork back fat, diced
- 1/2 tablespoon fish sauce
- 1/2 tablespoon sugar
- 1/2 teaspoon ground white pepper
- 1/4 teaspoon pink curing salt
- 1/4 teaspoon kosher salt
- 1 tablespoon green onions, minced (white parts only)
- 1 tablespoon shallots, minced
- 1/2 tablespoon garlic, minced
- Prepare a charcoal or gas grill for grilling over medium heat.
- In a small pot, bring 2 cups of water to a boil over medium-high heat.
- Add the pork back fat and cook for about 10 minutes, until the fat is cooked through.
- Mix together the baking powder and water.
- In the bowl of a food processor, combine the pork belly, pork fat, fish sauce, sugar, baking powder mixture, white pepper, curing salt, and kosher salt.
- Blend until the mixture turns into a stiff paste that is sticky and springs back to the touch, about 2 to 3 minutes.
- Add the green onions, shallots, and garlic and give it a few more pulses.
- Transfer the paste to a large bowl.
- Coat your palms lightly with canola oil to prevent sticking.
- Scoop up the paste and shape it into balls approximately 1 inch in diameter.
- Set the balls on a platter and continue until all of the paste has been used up.
- This should make 25-30 meatballs.
- Grill the meatballs until they are cooked through and feel firm to the touch, about 8 to 9 minutes.
- Serve warm.
baking powder, water, pork belly, pork back fat, fish sauce, sugar, ground white pepper, pink curing salt, kosher salt, green onions, shallots, garlic
Taken from www.foodrepublic.com/recipes/charles-phans-vietnamese-meatball-recipe/ (may not work)