Chinese Pork Meatballs (Char Siu Style)
Ingredients:
For the Meatballs:
1 lb ground pork
1 tbsp cornstarch
1 tsp fresh ginger, minced
3 garlic cloves, minced
2 tsp brown sugar
2 tsp soy sauce
1 tsp Chinese five-spice powder
2 pinches ground white pepper
3 tbsp peanut oil (for frying)
For the Sauce:
3 tbsp soy sauce
3 tbsp sweet soy sauce
3 tbsp fish sauce
1 tsp rice vinegar
2–3 tbsp sriracha sauce (adjust to taste)
Green onions or chives, sliced (for garnish)
Instructions:
Prepare the meatballs:
In a large bowl, mix ground pork with cornstarch, ginger, garlic, brown sugar, soy sauce, five-spice powder, and white pepper until well combined.
Roll into 1-tablespoon-sized meatballs (you’ll get about 20).
Cook the meatballs:
Heat peanut oil in a wok or skillet over medium heat.
Fry meatballs in batches, about 10 at a time.
Place them in the pan without moving for 2 minutes to develop a good sear.
Rotate gently and cook on all sides until fully cooked and charred at the edges.
Make the sauce:
In a small bowl, combine soy sauce, sweet soy sauce, fish sauce, rice vinegar, and sriracha. Stir well.
Optional: Add thinly sliced green onions or chives for garnish.
Serve:
Serve meatballs hot with dipping sauce on the side or drizzled on top.
Sprinkle extra green onion or chives over the top for presentation.
Notes:
Fresh ginger adds the best flavor—grate it finely.
Regular soy sauce and a pinch of sugar can substitute sweet soy sauce in a pinch.
These freeze well! Roll and freeze uncooked or cook and freeze to reheat later.
For parties, reheat in a crock pot with sauce to keep warm for serving.
#AsianAppetizers #PorkMeatballs #CharSiuFlavors