Competition Entry

Pork Balls

By Suzanne Dennehy
Pork Balls
0 vote

Rice balls filled with a glorious Asian sauce

Cuisine :

Chinese

Ingredients :

30g butter
1 1/2 cups rice
1 clove garlic crushed
1/4 cup dry white wine
chicken stock cube
3 cups water
1 cup shredded parmesan
2 eggs
flour
2 extra eggs
Extra water
Breadcrumbs
Pork filling:
150g BBQ pork
2 1/2 teaspoons Lee Kum Kee Oyster Sauce
2 1/2 teaspoons Lee Kum Kee Hoi Sin Sauce
1 1/2 teaspoons Sambaol Oelek
1 teaspoon water

Cooking Steps :

Melt butter in a pot. Add rice and garlic, stir until rice coated. Add wine, stock cube and water. Bring to boil. Cover and simmer until water is fully absorbed and rice is cooked. Scrape into an oiled tray, cover and refrigerate for a couple of hours. Remove from fridge and cut mixture into 32 equal portions, shaping into balls. Cut each ball in half. Use one half to form a cup and fill with pork mixture. Flatten out the other half and cover top of pork, forming into a ball. Refrigerate balls for an hour. Remove balls from fridge and coat in flour. Coat floured balls in beaten egg and water mixture. Roll in breadcrumbs. Deep fry until golden.
Pork filling.
Combine all ingredients.

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