Serve for 4 People

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Meatballs: Ground pork 560g, Onion 80g, Lime grass 40g, Ginger 40g, Garlic 20g, Soy sauce 15g, Fish sauce 15g, white wine 40g, Corn starch 40g

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Mix all the ingredients in a bowl, form 12 meatballs by hand or by ice cream scoop spoon, in oven 200 degrees for 25 mins, until meatballs turn light brown.

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Sauce: Dark Rice Vinegar or Cider vinegar 100g, Soy Sauce 90g, Sugar 100, Star Anise 5g, Corn Starch 10g

 

Put sugar in a little pot, some drops of water, heat until the sugar start to turn caramelized brown, deglaze the caramel with vinegar (watch out, caramel burns!), low heat to let the acidity of the vinegar vaporize a bit. Add soy sauce and star anise, bring to boil; adjust the saltiness with a bit more salt if needed. In a small bowl, put 10g corn starch, add 1 or 2 tablespoons of cold water, mix until the starch dissolve in water, then mix the cold starch water with the sauce on low heat, wait until the sauce turn thick.

 

Finish: Sesame seeds, Coriander

 

Heat the meatballs in sauce for couple of minutes. In a dish, place the meatballs, topping with sesame seeds and coriander. Highly suggest to eat with jasmine rice, nature rice with the yummy sauce is the best combination! 

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Bon appétit!

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