Pork meatball soup with pea leaves
Souped Up Recipes · ♥ 11.7K likes · 392.5K views · 16 min video
Read about pork in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ground pork
- 1½ tbsp soy sauce
- 1 tbsp oyster sauce
- pea leaves
Season the ground pork with the soy sauce, oyster sauce, cooking wine, five spice powder, cornstarch and garlic powder and mix until combined.
Seasoning the pork for meatballs
- 1 tbsp Chinese cooking wine
- 1 tsp five spice powder
- 1 tbsp cornstarch
- 1 tsp garlic powder
- ¼ cup chicken stock
- garlic
- ginger
- 2 whole scallions
Add the chicken stock in batches, stirring in one direction until all the liquid is absorbed, then set aside.
Mix the garlic, ginger and the white part of the scallions into the pork.
When the stock is hot but not boiling, switch the heat to low.
Squeeze handfuls of the pork into meatballs, dip the spoon in cold water to stop sticking, and lower each meatball into the stock; do not add them to boiling water or they lose their shape.
Skim off the scum, keep the heat at medium-low and simmer the meatballs 5 minutes; do not boil them or the texture turns tough.
- salt
- white pepper
- sesame oil
Add the pea leaves and blanch 20 seconds, season with salt and white pepper to taste and drizzle in sesame oil.