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lean pork meat shallots garlic sugar fish sauce freshly ground black pepper short-grain glutinous rice pork fat vegetable oil bamboo skewers
Viewed: 41 - Published at: 2 years agoIngredients
- 1 1/2 pounds lean pork meat, such as loin, trimmed of any gristle or membranes and cut into small dice
- 1/2 cup finely chopped shallots
- 3 tablespoons minced garlic
- 4 teaspoons sugar
- 2 1/2 tablespoons Vietnamese fish sauce (Nuoc Nam)
- 1 1/4 teaspoons freshly ground black pepper
- 5 tablespoons short-grain glutinous rice, such as sushi rice
- 4 ounces pork fat, cubed
- Vegetable oil
- 6 to 8 (8-inch) bamboo skewers, soaked in warm water for at least 30 minutes
Method
- In a small bowl combine the pork, shallots, garlic, sugar, fish sauce and pepper.
- Stir to combine well, cover, and refrigerate for at least 1 hour and up to overnight.
- Transfer to the freezer for 30 minutes, or until the mixture is partially frozen.
- Place the rice in a small skillet and heat over medium-high heat, stirring constantly, until rice is toasted, golden brown and fragrant.
- Transfer to a plate to cool.
- When cool, place rice in a coffee grinder and process to a fine powder.
- Measure 3 tablespoons of the powder and set aside.
- Save any remaining powder for another purpose or discard.
- Transfer the partially frozen meat mixture to a food processor and process to a completely smooth but stiff paste.
- Add the pork fat to the processor and process until smooth or finely chopped.
- Add the roasted rice powder and pulse several times to combine the mixture.
- Do not over process or the mixture will become sticky.
- Preheat a grill to medium-low.
- Transfer the meat mixture to a small bowl.
- Lightly oil your hands.
- Divide meat mixture into heaping 1 1/2 tablespoonfuls and roll each into a smooth ball.
- Recoat your hands with oil, as necessary.
- Thread the meatballs onto the bamboo skewers, fitting as many as you can on each skewer.
- Coat the grill lightly with oil and grill the skewered meatballs, turning occasionally, until cooked through, 20 to 30 minutes.
- Serve warm or at room temperature.
