Sticky Pork Balls
4
Servings:
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Sticky Pork Balls Servings: |
- Meatballs
- 500 g pork mince or chicken mince
- 1 tsp fresh ginger grated
- 2 cloves garlic finely chopped
- 3 litres boiling water
- 5 cm fresh ginger roughly sliced
- Glaze
- 120 ml mirin (or sherry) (Japanese cooking wine) or dry sherry, white wine, or stock (bone broth)
- 75 ml coconut aminos or tamari if you are not avoiding soy
- 1/2 tsp gluten-free cornflour
- Combine the mince, grated ginger and garlic and mix thoroughly.
- Shape teaspoonfuls into balls.
- Bring 3 litres of water to the boil with the sliced ginger.
- Carefully drop the meatballs into the boiling water and gently poach until they rise to the surface.
- As the meatballs rise to the surface, remove them with a slotted spoon and set aside.
- Once all of the meatballs have been removed, carefully discard the cooking water and ginger slices and return the pan to the stove.
- Add the glaze ingredients and whisk until it comes to a simmer.
- Return the meatballs to the pan and gently simmer, tossing often until the glaze has completely coated all the meatballs.
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