Harold Dieterles Steamed Pork Meatball Soup

• 3 tablespoons blended oil or neutral oil such as canola
• 2 cloves garlic, minced
• 2 tablespoons fresh ginger, peeled and minced
• 1 pound ground pork (preferably pork shoulder)
• 1/2 cup panko bread crumbs
• 1 large egg
• 1/4 cup Sriracha sauce
• 1 tablespoon Thai basil (regular basil may be substituted), thinly sliced
• kosher salt
• freshly ground white pepper
• 1 quart chicken stock, preferably homemade
• 1 tablespoon fish sauce
• 1 tablespoon black sweet soy sauce
• 2 baby bok choy, quartered through the root
• 1 tablespoon fried garlic

1. Preheat the oven to 400F.
2. Line a baking sheet with parchment paper and set aside.
3. Heat 2 tablespoons of the oil in a large, heavy saute pan over medium heat.
4. When the oil is shimmering, add the fresh garlic and 1 tablespoon of the ginger and cook until softened but not browned, about 2 minutes.
5. Use a slotted spoon to transfer the garlic and ginger to a medium bowl, leaving the oil behind, and set aside to cool for 6 minutes.
6. Add the pork, bread crumbs, egg, sriracha and basil to the bowl.
7. Season with salt and pepper and mix by hand just until incorporated.
8. Roll the meat mixture into 16 balls, each about the size of a golf ball, and place a few inches apart on the prepared baking sheet.
9. Bake until the meatballs are cooked through (a paring knife inserted into the center of a meatball will be warm to the touch when removed; or test with a meat thermometer, stopping cooking after they register 145F, being careful not to overcook them because they will be braised in the soup), about 15 minutes.
10. Remove the sheet from the oven and set aside.

blended oil, garlic, fresh ginger, ground pork, bread crumbs, egg, sriracha sauce, basil, kosher salt, freshly ground white pepper, chicken, fish sauce, black sweet soy sauce, choy, garlic

Taken from www.foodrepublic.com/recipes/harold-dieterles-steamed-pork-meatball-soup-recipe/ (may not work)