Skip to main content

Asian Pork Meatballs with Quick Pickled Vegetables and Spicy Mayonnaise Recipe & How to Cook Guide


INGREDIENTS

For Meatballs:
1 large clove garlic
1-inch piece fresh ginger, peeled and roughly chopped
1 stalk lemongrass, roughly chopped (just the tender white center - top, bottom and outer leaves removed)
½ ounce fresh Thai basil leaves (a large handful)
1 pound ground pork
1 tablespoon soy sauce
1 tablespoon fish sauce
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

For Quick Pickled Vegetables:
2 carrots, cut into julienne strips
1 daikon radish, cut into julienne strips
2 green onions, chopped
3 tablespoons unseasoned rice vinegar
1 teaspoon sugar
½ teaspoon kosher salt

For Spicy Sesame-Sriracha Mayonnaise:
½ cup mayonnaise (or homemade sesame mayonnaise)
2 tablespoons sriracha hot chili sauce
1 teaspoon toasted sesame oil (omit if using homemade sesame mayonnaise)

For Lettuce Cups:
1 head butter lettuce, leaves separated

HOW TO COOK:

To make the meatballs:

1. Preheat oven to 375°F

2. Line a baking sheet with parchment paper; set aside.

3. With the food processor running, through the shoot add garlic, ginger, lemon grass and basil. Process until minced.

4. Place ground pork in a medium bowl. Add garlic mixture from food processor bowl along with soy sauce, fish sauce, salt, pepper. Using your hands, combine ingredients taking care not to overmix which would make your meatballs tough.

5. With a 3 tablespoon scoop or ¼ cup measure, scoop out scant ¼ cup portions of pork mixture and place on prepared baking sheet. Once meatballs are portioned, quickly roll each between your palms to make rounds. Arrange meatballs on baking sheet with an inch or two of space between each one.
Bake for 15 to 20 minutes or until lightly browned and cooked through.

To make the Quick Pickled Vegetables:

1. Combine carrot and daikon radish strips with rice vinegar, sugar and salt in a small bowl. Toss to coat.

2. Cover and refrigerate until ready to use.

To make Spicy Sesame-Sriracha Mayonnaise:

1. In a small bowl, whisk together mayonnaise, sriracha and sesame oil.

2. Cover and refrigerate until ready to use.

To assemble lettuce cups:
1. Arrange lettuce leaves on serving platter.

2. On each leaf, place about a tablespoon of Quick Pickled Vegetables, 1 teaspoon of Spicy Sesame-Sriracha Mayonnaise (or more) and one meatball. Serve.

Comments

Popular posts from this blog

Pinikpikan Recipe & How to Cook Guide

INGREDIENTS: 1 whole chicken ginger pepper chayote 1/4 kilo Etag 2 cups of rice wine HOW TO COOK: 1. Pick the best chicken. It is better to have native chickens but if it is not available then you can use any alive chicken available. 2. Beat the chicken alive until the chicken dies. Beating the chicken is believed to make the chicken tastier. 3. Remove the feather. 4. Burn the remaining feathers of the chicken. This would add flavor as well in the soup of the chicken. Cooking Process Cooking Pinikpikan is somewhat similar to cooking Tinola. 1. Boil the chicken with the spices like ginger and pepper until the chicken is cooked. 2. Add Etag and continue boiling it until etag is cooked. 3. Upon adding the Etag add the 2 cups of rice wine. 4. Once etag is cooked then add chayote. 5. Served while hot. Please note that you have to make sure to have add more water to make sure it will last until the chicken is cooked. Sou...

Rosquillos Recipe & How to Bake Guide

INGREDIENTS: 6 cups flour 1 cup sugar 3 tsp baking powder 1 cup white wine 1 cup vegetable oil 1 cup vegetable shortening 2 tbsp anise extract HOW TO BAKE: 1. In a mixing bowl combine sugar, vegetable shortening, vegetable oil and baking powder. 2. When mixed, add anise extract and stir. 3. While stirring continuously add flour until dry or crumbly. 4. Use hands to mix together dough. Divide the dough into small pieces and flatten it on a floured table. 5. Use a flower shaped cookie cutter and cut the portions. 6. Lay the cut dough on a baking tray and set aside. 7. Pre-heat oven to 325 degrees Fahrenheit and bake cookies for 15 to 18 minutes. 8. Once cooked set aside and let it cool to prevent it from breaking down when removed from the tray. Source: Lokal Kusinero

Sizzling Chicken a la Pobre (Recipe and How to Cook)

SERVES  4 to 6  PREP TIME 20 minutes  COOKING TIME 30 minutes INGREDIENTS olive oil for frying 1/2 cup chopped garlic 2 tbsp. soy sauce  2 tbsp. knorr liquid seasoning  1 tbsp. calamansi juice  1 tsp. marjoram 1 tsp. thyme 1tsp. ground pepper salt, to taste 500 grams boneless chicken thigh fillets, with skin on buttered carrots, corn, and mashed potatoes, to serve  GRAVY 2 tbsp. butter  2 tbsp. all purpose flour  2 cups water  1 knorr chicken cube  1 tbsp.knorr liquid seasoning  HOW TO COOK 1 Heat oil in a frying pan and fry garlic until golden brown. Strain and set aside 2 Combine soy sauce, liquid seasoning, calamansi juice, marjoram, thyme, pepper, and salt in a bowl. Add chicken and rub sauce evenly. Marinate for at least 15 minutes 3 Make the gravy: Melt butter in a skillet. Add flour and cook for 1 minute. Add water and chicken cube; mix well...