Ingredients

The following ingredients have 20 Servings
  • 1 pound ground pork
  • 2 tablespoons cilantro ((chopped))
  • 2 tablespoons Thai basil ((chopped))
  • 1 scallion ((chopped))
  • 3 cloves garlic ((minced))
  • 1 teaspoon red pepper flakes
  • 1 tablespoon cornstarch
  • 2 tablespoons fish sauce ((divided))
  • 4 teaspoons sugar ((divided))
  • ½ cup chicken or pork stock
  • 3 tablespoons Shaoxing wine ((or any rice wine or dry sherry))
  • 2 teaspoons light soy sauce
  • 1/2 teaspoon dark soy sauce
  • 1 teaspoon cornstarch ((dissolved into 1 tablespoon water))
  • 1 lime ((juiced))

Instruction

  • In a bowl, combine the ground pork, cilantro, basil, scallions, garlic, crushed red pepper flakes, cornstarch, 1 tablespoon fish sauce, and 2 teaspoons sugar. Form into meatballs (you should get about 20). Place the meatballs on a parchment-lined baking sheet, and transfer to the freezer for 20 minutes.
  • After the meatballs have been chilled, heat a tablespoon of oil in a cast iron or nonstick skillet over medium high heat. Fry the meatballs until browned on all sides and cooked through. Remove from the pan and set aside.
  • Put the skillet over medium heat, and immediately add the stock to deglaze, scraping up the bits at the bottom of the pan. Add the Shaoxing wine, light soy sauce, dark soy sauce, the remaining tablespoon of fish sauce, and remaining 2 teaspoons of sugar.
  • Bring to a simmer, and add the cornstarch slurry. Stir for a couple minutes, until thickened. Add the lime juice and the meatballs back into the pan. Simmer the meatballs until fully warmed through, and serve!