Monday, March 30, 2009
Noodled Pork Meatball
This is an Asian take on pork meatballs. The meatball is wrapped with egg noodle and then baked and deep fried to give it its extra crispiness.
The ground pork is mixed with minced garlic, fish sauce, cilantro, Panko bread crumbs, seasoned with salt and pepper, one egg for binding, and then formed into a ball.
Egg noodles are blanched for about 2-3 minutes in hot boiling water then immediately cooled in a colander. The noodles are then wound onto the meatball.
Bake at 400 degrees for 20 minutes and then deep fry in hot oil for a few minutes to desired crispiness.
Garnish with cilantro and use a chile sauce for dipping. Goes well with fried rice and a cold beverage.