Main : Minced Pork – a mixture of Pork Belly and lean Pork.
Texture : Onion, Shallot, Scallion, Parsley, Red carrot, Ginger, Garlic and dried Shiitake mushroom (soaked in hot water till soft, get rid of the Stem). All finely dice.
Binding : An Eggs, Bread crumb and Corn flour.
Coating/Dredging : More Breadcrumb.
Flavor Seasoning : Salt, Sugar, Five-spice powder and White pepper. A dash of Shaoxing wine, Sesame oil, Light soy and Oyster sauce.
(*NOTE* : Just dash of everything, if U prefer a stronger intensity of an ingredient’s flavor, simply add a little extra of that ingredient/spice (no rocket scientific measurement here). Always taste your Seasoning !!!)
Step 1 : Mixing/Marinating the minced pork – Mix all the ingredients in a large bowl. Get your hands dirty, dig in and mix really well. Add the Bread crumb as U go along, till U get the right consistency resembling the sticky bread dough. Fridge the meat mixture for an hour or two; allowing the marinate to be infused. This will also help the meat to settle and ensure easy handling.
Step 2 : Shaping the Minced meat – Wet ur hands. Gently toss between ur palm or whatever means to form the meat into balls of abt 1-inch size – just make sure they all abt the same size to ensure even deep-frying. This can be done ahead of time. Just make sure they are in room temperature before deep-frying.
Step 3 : Coating and deep-frying – Just b4 deep-frying, coat the meatballs with Bread crumb thoroughly. Heat up a pot of oil, enough to cover the meat balls. When it starts to smoke, turn the heat to medium and gently put the meatballs (one by one) into the oil. Flip occasionally and fry for 4-5 mins (per batch) or till golden brown. Dish out to metal rack to drain oil. Let it rest for 5-10 mins b4 serving.