RECIPES

Cantonese-style pork meatballs with pak choi and jasmine rice

Chinese meatballs, also known as “lion’s head meatballs,” are a beloved Chinese dish. These tender and savory meatballs are typically crafted from ground pork seasoned with various ingredients. Traditionally, they are simmered in a flavorful sauce, often featuring soy sauce, sugar, and occasionally oyster or hoisin sauce. The sauce melds with the meatballs and other ingredients, resulting in tender perfection. Our modern LetsCook version brings this hearty family favorite to your table. Typically served with rice, the meatball sauce enriches the dish for a delightful and satisfying meal, perfect for special occasions or gatherings.

Preparation time

Temps de preparació

Dificultat

Difficulty

Ingredients

  • Minced pork
  • Pak Choi
  • Fresh ginger
  • Rice vinegar
  • Radish
  • Jazmin rice
  • Ketjap Manis (Soy, Gluten)
  • Panko (Gluten)
  • BBQ sauce (Mustard, celery)

Necessary utensils

  • Cutting board
  • Knife
  • Pot
  • Frying pan
  • Bowl x3

Nutritional information (every 100 grams)

Valor energético205,4 Kcal
Grasas2,98 g
de las cuales saturadas1,09 g
Hidratos de carbono11,9 g
de los cuales azúcares3,81 g
Proteínas8,59 g
Sal0,52 g

Preparation time

Difficulty

Ingredients

  • Minced pork
  • Pak Choi
  • Fresh ginger
  • Rice vinegar
  • Radish
  • Jazmin rice
  • Ketjap Manis (Soy, Gluten)
  • Panko (Gluten)
  • BBQ sauce (Mustard, celery)

Necessary utensils

  • Cutting board
  • Knife
  • Pot
  • Frying pan
  • Bowl x3

Nutritional information (every 100 grams)

Valor energético205,4 Kcal
Grasas2,98 g
de las cuales saturadas1,09 g
Hidratos de carbono11,9 g
de los cuales azúcares3,81 g
Proteínas8,59 g
Sal0,52 g

Cooking step by step

Cooking
step by step

The rice:

Put rice, water, and a pinch of salt in a pot (2 measures of water for each measure of rice). Bring it to a boil and reduce the heat to a minimum. Simmer covered for 12-15 minutes until the rice has absorbed the water. Spread it on a tray or large plate to cool.
Set a aside covered. 

El arroz

Mis en place:

Wash and thinly slice radishes into rounds. Place them in a bowl and add rice vinegar. Season with salt and pepper. Let marinate.
Peel and chop or grate ginger.
Wash and quarter pak choi.  

The sauce:

In a bowl, combine barbecue sauce, ketjap manis, and water (equal parts to ketjap manis). 

The meatballs:

In a bowl, combine minced pork, panko, and ginger. Season with salt and pepper.
Mix well and shape the mixture into round meatballs. Aim for approximately 5 meatballs per unit of pak choi in your kit. 

To the frying pan:

Heat a dash of oil in a frying pan and fry the meatballs over medium heat on all sides, 7-9 minutes. Set aside on a plate.
Sauté pak choi for 2-3 minutes until they soften. Season with salt and pepper. Set aside on a plate.

The finishing touch:

Return the meatballs to the frying pan.
Pour the glaze over them and let it simmer for 1-2 minutes while stirring and coating the meatballs with the sauce using a spoon. The sauce should not evaporate, just thicken slightly.
Serve meatballs and pak choi with jasmine rice, marinated radish, and sauce from the frying pan. 

El acabado - Albondigas de cerdo al estilo cantones

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