Fuding Pork Slices

Fuding Pork Slices

This delicious homemade pork meatball recipe is a savory delight, featuring tender pork hind leg meat for the perfect texture. The lean meat is carefully ground into a paste, seasoned with scallions and salt, then kneaded with water and baking soda for a sticky, elastic consistency. Sweet potato starch adds excellent absorbency and bounce, creating light yet satisfying meatballs. Cooked in boiling water, these bite-sized morsels are infused with aromatic ginger, tangy vinegar, and a hint of chili for a flavorful kick. Garnished with fresh cilantro and nutrient-rich seaweed, this dish balances hearty comfort with vibrant taste. The key to success lies in the precise 1:0.7 meat-to-starch ratio and thorough kneading, ensuring a springy, melt-in-your-mouth experience. Perfect as a warming soup or standalone dish, these meatballs showcase the harmony of simple ingredients and expert technique for a truly special meal.

10 Minutes
Easy
4 servings
Recipe Hot Dishes

Ingredients

Metric US
4 serving

Main Ingredients

🥩
pork hind leg meat
200g

The aromatics

🧅
sweet potato starch
140g
🧅
seaweed
10g
🧅
cilantro
10g

The sauce & seasonings

🧂
scallions
2 stalks (30g)
🧂
ginger
10g
🧂
salt
to taste (approx. 2g)
🧂
vinegar
1 tbsp (15ml)
🧂
chili peppers
1-2 pieces (5g)

Instructions

1. Step 1

Step 1
Before starting, please note the fifth step. First, remove the fat from the freshly bought meat, leaving only the lean meat. Cut the lean meat into small strips or cubes for easier grinding into a paste. Weigh the lean meat to determine the amount of starch to add later. Then, grind the lean meat into a paste or use a meat grinder. Add seasonings like scallions and salt to the meat.

2. Step 2

Step 2
Second, knead the meat paste on a chopping board or in a container using your wrists to exert force. Knead for about 10 minutes, adding a small amount of water and baking soda. Continue kneading until the paste becomes sticky and can stick to your hand.

3. Step 3

Step 3
Third, mix the kneaded meat with a certain proportion of starch and continue kneading until the starch is fully incorporated and the mixture has a uniform color.

4. Step 4

Fourth, cook the meat mixture in boiling water. Use your index finger and thumb to shape the mixture into small pieces or use a spoon to scoop them into the water. Add seasonings like ginger, vinegar, and chili peppers. You can also add seaweed and cilantro for extra flavor.

5. Step 5

Note: Choose pork hind leg meat, remove the fat, and use the lean meat from the hind leg for the best texture. Use sweet potato starch for its good absorbency and elasticity. The meat-to-starch ratio is 1:0.7, but you can adjust according to the meat quality. Cook the meat mixture in boiling water, then add seasonings and ingredients like ginger, vinegar, chili peppers, seaweed, and cilantro.

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