PORK: This is a good and easy way to serve minced pork.

PEARLY MEATBALLS 珍珠肉丸:




1 cup glutinous or “sticky” rice

18 oz. minced pork

2 tbsp. dried shrimp

3 stalks green onion, chopped

2 tbsp. finely chopped water chestnut


seasoning:

2 tsp. salt
1 tbsp. dark soy sauce
1 tsp. sugar
3 tbsp. tapioca starch
½ tsp. white pepper
½ tbsp. rice wine


sauce:

2 tbsp. oyster-flavoured sauce
½ tsp. sugar
2 tsp. tapioca starch mixed with1 tsp water ¼ tsp salt
dash of sesame oil



Wash and rinse glutinous rice and soak it in water to cover overnight. Drain and spread rice out on a large plate. Soak dried shrimp with enough water to cover for 1 hour, drain and chop it fine.

In wok or non-stick saucepan, heat 1 tbsp. cooking oil over high heat until hot. Add dried shrimp and cook 1 minute, or until fragrant. Cool then add it, together with chopped green onion, water chestnut and the seasoning ingredients, into the minced pork. Mix well together.

Form meat mixture into balls about 1-inch in diameter. Roll each meat ball in the glutinous rice until well-coated. Arrange meat balls in a single layer in a large glass dish; & sit glass dish in a large bamboo steamer.

Fit steamer over a pot of boiling water. Cover pot with a lid and steam over high heat for 1 hour. Half way through the cooking process, open the lid and sprinkle ½ cup cold water over the meat balls. Cover pot again and steam until ready. Drain cooking liquid in the dish into a saucepan.

Mix sauce ingredients together and add it into cooking liquid. Bring it to a boil and cook, stirring, until sauce thickens, adding some water if sauce gets too thick. Pour sauce over meatballs to serve.