Q: Can I substitute chicken for pork in this recipe?
A: Yes, you can use chicken as a substitute for pork, but the flavor and texture will be slightly different.
Q: Is it necessary to use ice water in the meatball mixture?
A: Yes, ice water helps to keep the meat cool and firm, resulting in a better texture for the meatballs.
Q: Can I bake these meatballs instead of frying?
A: Yes, you can bake the meatballs at 180°C (350°F) for about 20-25 minutes or until cooked through.
Mushroom Pork Meatballs
Notes
Ingredients:
- Pork (from the hind leg): 500 grams
- Ice water: 90 grams
- Potato starch: 7 grams
- Chicken essence: 5 grams
- Salt: 15-20 grams
- Shiitake mushrooms: Quantity as needed (not specified in the original recipe)
- Chop the pork into fine mince or ground pork.
- Rehydrate shiitake mushrooms if they are dried, then chop finely.
- Mix pork, mushrooms, ice water, potato starch, chicken essence, and salt thoroughly until the mixture becomes sticky.
- Form the mixture into small meatballs using your hands or a spoon.
- Heat oil in a pan and fry the meatballs until golden brown and cooked through.
- Drain the meatballs on paper towels to remove excess oil.
- Serve hot with your choice of sauce or as part of a meal.
- High in protein from pork.
- Contains beneficial nutrients from shiitake mushrooms.
- Low in carbohydrates, with potato starch as a binder.
