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fish sauce vegetable oil sugar shallot clove garlic freshly ground black pepper pork butt potato starch skewers
Viewed: 64 - Published at: 8 years agoIngredients
- 2 tablespoons fish sauce
- 1 tablespoon vegetable oil
- 2 teaspoons sugar
- 1 small shallot, peeled and minced
- 1 small clove garlic, peeled and minced
- Freshly ground black pepper
- 1 pound pork butt, thinly sliced, or coarsely ground pork
- 2 tablespoons potato starch
- Bamboo skewers, soaked for 20 minutes and drained
Method
- Whisk together fish sauce, oil, and sugar until the sugar is completely dissolved.
- Stir in shallot and garlic, and season with pepper.
- Add pork and pound the meat into the marinade until evenly coated.
- Marinate, refrigerated, for 1 hour.
- Place pork between the palms of your hands and squeeze out excess liquid.
- Put drained meat in a container and place in freezer for 1 hour.
- Put partially frozen pork in a food processor and pulse to loosen the meat, about 2 minutes.
- Add potato starch and continue pulsing until mixture has firm paste-like consistency, about 5 minutes.
- Form into meatballs.
- Slide 3 to 5 meatballs onto each skewer.
- Grill over a barbecue or on a well oiled grill pan over medium high heat until the meatballs are cooked through, rolling them around in the pan, about 6 minutes.
