hakka style pan-fried meatballs

These Hakka style pan-fried meatballs are juicy and packed with umami from the dried mushrooms.

This is one of the recipes that I don’t actually know the name of. I have never seen this dish served in any restaurant in Hong Kong, or at least not that I know of. The only place I had these meatballs were in my grandma’s flat a long time ago. We literally just called it yuk yuen (肉丸, meatballs). This dish brings back so many memories of having dinner at my grandma’s. The flat was old and tiny, and the dinner table was cluttered with junk, but covered in plates of delicious and fragrant food that filled the entire flat with warmth and comfort.

One moment in life I really wish to go back to is watching my grandma cook her regular dishes so that I can learn how to make it myself. Which is why this recipe took me a couple tries to make the texture and flavour taste very similar to her style. Needless to say, it was very satisfying to finally recreate one of my favourite foods. I hope you enjoy it when you try this recipe!

ingredients for making Hakka style pan-fried meatballs:

• 300g fatty pork belly
• 3-4 dried shiitake mushrooms
• 1 scallion (white part)
• 1 tsp chicken powder (or you can mix chicken stock with the leftover mushroom water)
• 2 tbsp light soy sauce
• ½ tbsp oyster sauce
• 1 tsp sugar
• 2 tsp sesame oil
• dash of white pepper powder
• 5 tbsp cornstarch

steps:

1. Wash and rehydrate dried shiitake mushrooms in clean water overnight. Alternatively, soak the mushrooms in hot water for around 45 minutes. Once rehydrated, dice the mushrooms into small pieces. Reserve the mushroom water for the meat marinade.
2. Finely mince your pork belly with a cleaver or grind it in a food processor. Then marinate with soy sauce, oyster sauce, chicken powder, sugar and white pepper. Marinate for at least 10 minutes.
3. Add in chopped scallion whites, diced mushrooms, cornstarch, sesame oil and 5 tbsp of mushroom water into the meat filling. Mix until the meat is sticky. Then, create golf ball sized meatballs.
4. Heat oil in a wok/pan, turn on medium heat, then add the meatballs. Fry each side of the meatball (about 4 sides) for 2 minutes.
5. When all sides of the meatball turn golden brown, pour in the mushroom water to cook the meatballs. Cook for about 5 minutes total, moving the meatballs around to cook evenly. Once the sauce evaporates and thickens, it’s ready to be served!

tips:

1. Dried shiitake mushrooms are essential in this recipe and it is highly recommended over fresh mushrooms. Because the mushrooms are dehydrated, the mushroom flavour is a lot more rich and concentrated, which gives the meatballs a strong umami taste.
2. Remember to keep the leftover water used after soaking the mushrooms, you don’t want to waste the amazing flavour!
3. Slamming the minced meat against a surface multiple times densifies the meat and gives it a chewier and bouncy texture in the final dish.

more recipes with pork:

• Shang Hai stir-fried rice cakes
• Stir-fried eggplant with minced pork

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