Just look at those meatballs, Don't you just want to dive in and eat them? A lovely example of the Maillard reaction and sweet, salty and sticky to boot. The accompanying "Asian" slaw, the recipe for which I will post ASAP, added some freshness, crunch and color to the meal. These meatballs would also be delicious as a snack or cocktail nibble. Just make sure to provide LOTS of napkins.
1 lb best quality ground pork
2 tsps Chinese five spice
3 Tbsps hoisin sauce
1/4 cup white wine
1 tsp vegetable oil
Salt to taste
Mix the ground pork, five spice and salt together in a bowl. Do not overmix or your meatballs will be too compact and tough. Gently form the meat into balls; I made mine slightly smaller than a golf ball.
Heat the oil in a large skillet over medium heat. As soon as the oil is shimmering, add all of your meatballs to the pan. Let cook for a minute or so before gently turning them over and letting the other side cook as well. Do this until the meatballs are lightly charred on all sides. This will take under 5 minutes.
As soon as the meatballs are a beautiful golden brown, add the hoisin sauce and the wine to the pan and stir to combine. Let cook for a couple of minutes more, spooning the resulting sauce over the meatballs as you go.
Remove meatballs from the sauce to serve but feel free to serve any remaining sauce on the side to be used as a dipping sauce. I served this with "Asian Slaw" as part of a 20-minute challenge, and both dishes combined, took just under 12 minutes.
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