Ingredients
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250 g Ground Pork
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½ cup Honey
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30 g White Onions, chopped
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7 g Garlic, chopped
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50 g Carrots, chopped
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25 g Red Bell Pepper, chopped
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2 g Spring Onion, chopped
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1 pc Egg
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2 tbsp Cornstarch
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3 tbsp All-Purpose Flour
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1 tsp Lee Kum Kee Sesame Oil
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½ tsp McCormick Black Pepper Ground
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2 tsp McCormick Iodized Salt
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1 tbsp McCormick Cayenne Pepper Ground
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2 tbsp Lee Kum Kee Soy Sauce
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2 tbsp Clara Olé Mango Jam
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½ tsp Lee Kum Kee Sesame Oil
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1 tbsp Honey
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15 g Red Cabbage, shredded
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30 g Cucumber, sliced
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as needed Potato, thinly sliced
Directions
Steps
|
1
Done
|
In a bowl, place all ingredients of the meatball mixture and blend well. |
|
2
Done
|
Form into the size of golf balls or approximately 30grams per piece |
|
3
Done
|
Place in chiller to set. |
|
4
Done
|
Pan fry the meat balls in medium heat for 3 to 5 minutes turning it 5. over on its other side until fully cooked. |
|
5
Done
|
Mix the sauce and chill until ready to use. |
|
6
Done
|
Mix the vegetable sides. |
|
7
Done
|
Fry the potato until crispy. |
|
8
Done
|
Assemble on a plate and serve. |
