Appetizer, Chinese, Pork, Snack

Grandma’s Yummy Fried Pork Balls


The mention of Fried Pork Balls (soh bak ngee in Hokkien) and my eyes will lit up! This is yet another recipe from my beloved grandma which she learned from her mom. It’s one of my all-time favorites comfort food. Vaguely remember eating ’em during kiddo times but I had abundance during my teens. Haha I’ll be munching the yummy pork balls on weekends since that’s when grandma come visit us.

Fried Pork Balls
Tempting? ๐Ÿ˜›

Let’s cook!

Shallots, Garlic & Carrots
Peel shallots, garlic and carrots.

Remove Mushroom Stem (Stipe)
Soak 3 mushrooms. Once soften, remove stem.

Minced Mushroom, Shallots, Garlic & Carrots
Grandma’s method of mincing mushroom, carrot, garlic and shallots is by using a knife. That’s hard work and take lots of time. If you have a food grinder/chopper, use it to save time (like me! Haha). It’s a little fine compared to using a knife but it still taste the same. ๐Ÿ™‚

Add Soy Sauce, Sesame Oil, White Pepper, Salt, Corn Flour
Place minced pork in a large deep container. Add soy sauce, sesame oil, white pepper (plenty), salt and heaping teaspoons of cornflour.

Mix By Hand
Mix everything by hand until combine.

Add Mushroom, Shallots, Garlic & Carrots
Next, add minced mushroom, shallots, garlic and carrots.

Grandma took over at this stage. She showed me how to ‘really’ mix it.

Mix Everything By Hand
Again use your hand to mix until combine. While mixing, press your hand close (grip your hand) so that all the ingredients will bind together. Feel free to add more cornflour if you feel it’s too ‘loose’ (not compact).

Leave It To Marinate In Fridge
Once done, cover the container in cling wrap and refrigerate for 2-3 hours for the marination to take place.

Mix and press again once remove from the fridge and it’s ready for frying.

Mix Water & Soy Sauce
Make a water and soy sauce mixture.

Meanwhile heat just enough oil in the wok so that half the pork ball will be covered (not to waste oil). Wok is a must. I tried using frying pan to fried some pork balls, the end result (texture) isn’t the same. Not as yummy. LOL

Make A Round Ball & Dab With Soy Sauce
Roll a pork ball of 3cm (or 4cm) in diameter. Dab pork ball with soy sauce. Then ‘slap’ the pork ball from one palm to the other about 3-5 times. Reason for doing this is to make sure the soy sauce cover the ball surface and to ensure the ball is compact before frying. Bear in mind the ball will shrink in size during frying. So it’s important not to shape the pork ball too small in size. And the compactness will make sure the ball stay in shape during frying.

Fry Pork Balls
Fry pork balls until golden brown.

This recipe makes about 40 pieces. You can fry half and leave the other half for next day in the fridge.

I asked grandma why not freeze it? She said “No, no. Once you freeze it, the taste will be different as there will be thawed liquid in the marinate.” So true!

Fried Pork Balls

YUMS!

It’s a great appetizer, snack and party finger food. ๐Ÿ™‚
For me, I love to snack on it and also pair with rice. Dip ’em in tomato ketchup and you’ll fly to the sky! Delicious!

Grandma’s Yummy Fried Pork Balls
Makes ~40 balls

1kg minced pork
3 large Chinese mushroom, soaked with salt water
2 small carrot/1 large carrot, skin removed
5 garlic, peeled
13 shallots, peeled

3 tablespoons soy sauce
1 tablespoon sesame oil
17 heaping teaspoons cornflour
1/4 teaspoon salt
white pepper (plenty)

1/4 cup water
1 tablespoon soy sauce
peanut oil (just enough to cover half the pork ball)

Method:
1. Mince mushroom, carrots, garlic and shallots with a food grinder/chopper. You can use a knife but it will take longer. Place aside.

2. Place minced pork in a large deep container.

3. Add soy sauce, sesame oil, white pepper (plenty), salt and heaping teaspoons of cornflour.

4. Mix by hand until combine.

5. Add minced mushroom, shallots, garlic and carrots.

6. Again, mix by hand until combine. While mixing, press your hand close (grip your hand) so that all the ingredients will bind together.

7. Marinate for 2-3 hours in the fridge. Best if leave overnight.

8. Mix and press again once you remove container from the fridge.

9. Make a water and soy sauce mixture.

10. Meanwhile heat just enough oil in the wok so that half the pork ball will be covered (not to waste oil). You can add oil to cover fully.

11. While the oil is heating up, roll a pork ball of 3cm (or 4cm) in diameter. Dab pork ball with soy sauce. Then ‘slap’ pork ball from one palm to the other about 3-5 times.

12. Fry until golden brown. Use a pair of chopsticks to easily turn the pork ball.

Hope you like it!

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22 Comments

  • Reply smallkucing May 5, 2011 at 6:42 pm

    mmmm….based on the photo already know it’s very tasty.

    • Reply Che-Cheh May 6, 2011 at 8:50 am

      Haha ๐Ÿ™‚

  • Reply cazzycazz May 6, 2011 at 12:50 am

    yes, VERY TEMPTING!! I’m watching my waist line, i shouldn’t have read this!! LOL…. Lovely pictures ^___^

    *i know i said it for many times already, just i couldn’t help myself*

    • Reply Che-Cheh May 6, 2011 at 8:55 am

      They’re so tempting that I kept putting ’em in my mouth. Haha so yes, only make this if you wanna feel ‘fat’. Kekeke Thank you ๐Ÿ™‚

  • Reply nick May 6, 2011 at 8:38 am

    oh my god.. early mornin i am hungry dy T.T

    • Reply Che-Cheh May 6, 2011 at 8:56 am

      Me too I’m hungry. Too bad they’re all ‘long’ gone into my stomach. Hehe

  • Reply Thristhan May 6, 2011 at 10:04 am

    Great recipe there, 2 thumbs up to your grandma ๐Ÿ™‚

    • Reply Che-Cheh May 6, 2011 at 11:00 am

      Thanks for dropping by. Cheers! ๐Ÿ™‚

  • Reply Line Villemaire May 6, 2011 at 10:50 pm

    Hi, looks pretty good, I have a question: is cornflour the same as cornstarch? and is 17 teaspoons the right amount or is it a typo ?
    Thank you

    Line

    • Reply Che-Cheh May 7, 2011 at 11:20 pm

      Hi Line, the cornflour I’m referring to is white in color. So yes I guess it’s the same as cornstarch.

      17 teaspoons is correct. It was my grandma’s way of measuring. ๐Ÿ˜›

  • Reply Nava Krishnan May 11, 2011 at 6:25 pm

    Yummy for sure it looks, maybe will try with chicken then pork.

    • Reply Che-Cheh May 13, 2011 at 8:51 am

      Tell me how it goes with chicken. ๐Ÿ™‚

  • Reply tracer May 12, 2011 at 11:03 pm

    do you dip them in anything? they look REALLY yummy!!

    • Reply Che-Cheh May 13, 2011 at 8:52 am

      I add cornflour before marination and some soy sauce on the surface just before frying.

  • Reply Benny November 13, 2013 at 10:25 pm

    OMG! My grandma from Malaysia used to made this when I was a kid!

    • Reply Che-Cheh November 14, 2013 at 8:25 am

      Hi Benny, woo really? This must’ve bring back memories of yesteryear. ๐Ÿ™‚

      • Reply Benny November 28, 2013 at 12:08 am

        @Che-Cheh: A lot a lot a lot of memories, I’m trying to recalled how it looks like, and what she had used in it. But right now I can only remember the taste. It’s so delicious lah!

        • Reply Che-Cheh November 28, 2013 at 8:48 am

          I know what you meant. ๐Ÿ™‚

  • Reply Phoebe March 22, 2014 at 6:31 pm

    Yay! I’m making pork balls using your recipe now for my family! Hope it turns out yummy!

    • Reply Che-Cheh March 22, 2014 at 9:09 pm

      Hi Phoebe, ohh I hope the recipe suit your taste. ๐Ÿ™‚

  • Reply Rosy May 11, 2015 at 10:49 pm

    I made it right away and my thanks to you and grandma for sharing. The balls turn out very yummy ๐Ÿ™‚

    • Reply Che-Cheh May 12, 2015 at 7:19 pm

      Hi Rosy, thank you for trying my grandma’s pork balls. ๐Ÿ™‚

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