Ingredients
-
500 g Ground pork lean
-
3 g Salt
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1 g Mccormick black ground pepper
-
30 g White onion chopped
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60 g Carrots chopped
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20 g Garlic chopped
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10 g White sugar
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20 g Lee kum kee panda oyster sauce
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45 g Potato starch
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as needed Tabasco chipotle pepper sauce
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Poaching Liquid
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225 g Clara ole korean bbq marinade
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500 ml Water
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Dipping Sauce
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200 g Bechamel
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2 g Lee kum kee sesame oil
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5 g Tabasco chipotle pepper sauce
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Side
-
Potato tourne
Directions
Steps
|
1
Done
|
In a bowl, combine all meat mixture and blend well. Form into the size of golf balls or approximately 30g per piece. |
|
2
Done
|
Put in a clean pan, cover with cling wrap and place in chiller overnight or not less than 2 hours to set. |
|
3
Done
|
In a medium sauce pan, mix the poaching liquid, bring to boil and reduce to simmer. |
|
4
Done
|
Poach the meatballs for 20 to 30 seconds or until the mixture has coagulated or binded. Set aside and let cool. |
|
5
Done
|
Place the poached balls in the remaining reduced poaching mixture. |
|
6
Done
|
In a separate bowl, combine the dipping sauce and add 2 tbsp of the reduced poaching liquid. |
|
7
Done
|
Using the air fryer, fry the potato for 7 minutes or until crispy in texture. |
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