Tangcu Muli Rouwan (Sweet and Sour Pork Oyster Meatballs) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This recipe is from a diner party hosted by Ivy Hui in Chengdu, Sichuan, China. Ingredients:
3 cups canola oil |
10 ounces ground pork |
10 shucked oysters, minced |
6 garlic cloves, minced |
2 scallions, minced |
1 1/2 inches piece ginger, peeled and minced |
1 egg white, beaten |
1/4 cup cornstarch |
1/4 cup chinese red chile bean paste (douban jiang) |
2 tablespoons dark soy sauce |
2 tablespoons dry sherry |
2 tablespoons sugar |
1 tablespoon chinkiang vinegar |
steamed rice, for serving |
Directions:
1. Heat oil in a 14 inch flat-bottomed wok or frying pan to 350 degrees F.
2. Mix pork, oysters, half the garlic, along with scallions, ginger, and egg white in a bowl. Form the mixture into thirteen 1 1/2 inch balls; set aside.
3. Mix cornstarch and 1/4 cup water in a bowl. Working in 2 batches, dip meatballs in cornstarch mixture and add to oil.
4. Cook, turning as needed, until browned, 4–6 minutes. Using a slotted spoon, transfer meatballs to paper towels to drain; set aside.
5. Discard all but 3 tablespoons oil. Return wok to medium-high heat. Add remaining garlic; cook until fragrant.
6. Add paste, soy, sherry, sugar, and vinegar. Bring to a boil and cook until sauce is thick, 5–7 minutes. Add meatballs; cook until hot, 2–3 minutes more. Serve with rice.
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