Steamed pork & rice balls
Steamed pork & rice balls are savory morsels made from tender ground pork mixed with scallions and ginger, coated in rice, and gently steamed. This dish offers a delightful blend of flavors and textures, perfect as an appetizer or main meal.
Cook time 20 min
Prep time 75 min
Ingredients:
1 cup white rice14 oz ground pork
1/2 cup scallions
2 tsp coriander leaves
2 tbsp ginger root
Steamed pork and rice balls are a delightful and savory dish that combines tender ground pork with aromatic herbs and spices, all rolled into rice-coated balls. This dish is perfect for a nutritious and flavorsome meal that is sure to impress family and friends.
Instructions:
- Rinse the white rice under cold running water until the water runs clear to remove excess starch.
- Drain the rice thoroughly and spread it out on a large plate or baking sheet to air dry while you prepare the other ingredients.
- In a large mixing bowl, combine the ground pork, scallions, coriander leaves, and minced ginger root.
- Mix the ingredients thoroughly until well combined. Add salt and pepper to taste, if desired.
- With wet hands, take a small portion of the pork mixture (about 1 tablespoon) and roll it into a ball.
- Repeat the process until all the pork mixture has been used. You should be able to make approximately 20-24 balls.
- Roll each pork ball in the prepared rice, pressing gently to ensure the rice adheres well to the meat.
- Place the rice-coated pork balls on a plate or tray.
- Fill a large pot or wok with water and bring it to a gentle boil.
- Line a steamer basket with a piece of parchment paper or lightly grease it to prevent sticking.
- Place the rice-coated pork balls in the steamer basket in a single layer, ensuring they do not touch each other.
- Cover and steam over boiling water for 25-30 minutes or until the rice is cooked and the pork is fully cooked through. The rice should turn translucent when done.
- Once cooked, carefully remove the steamer basket from the heat.
- Transfer the steamed pork and rice balls to a serving platter.
- Garnish with extra scallions or coriander leaves if desired.
- Serve the steamed pork and rice balls hot, as an appetizer or a main dish. They can be accompanied by a dipping sauce such as soy sauce, chili sauce, or a ginger-garlic dipping sauce.
Steamed pork and rice balls are an easy-to-make yet incredibly flavorful dish that is sure to become a favorite at your dining table. By following the provided tips, you can create perfectly steamed, succulent pork balls with a delightful coating of tender rice. Enjoy this delicious and healthy meal with family and friends!
Steamed pork & rice balls FAQ:
Steam the pork and rice balls for 25-30 minutes. Ensure they are cooked through and the rice appears translucent when done.
Check that the internal temperature of the pork balls reaches at least 160°F (71°C) for safe consumption, and the rice should become translucent.
Yes, you can use brown rice, but be aware that it may require a longer cooking time, and the texture will differ from white rice.
Store any leftover steamed pork and rice balls in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
If you don't have coriander leaves, you can substitute with fresh parsley or omit it entirely, though this will alter the flavor profile slightly.
Cooking Tips:
- Ensure the rice is well-rinsed and soaked for about 30 minutes before using, as this helps it stick better to the pork balls.
- Use freshly ground pork for the best texture and flavor.
- Chop the scallions and coriander leaves finely to ensure even distribution of flavors in the meat mixture.
- Grate the ginger root finely to incorporate its flavor thoroughly into the pork mixture.
- Steam the pork balls over simmering water rather than boiling, to ensure they cook evenly and retain moisture.
- Serve with a dipping sauce, such as soy sauce mixed with a little vinegar and chili oil, for added flavor.
Nutrition Facts
4 ServingsCalories 520kcal
Protein 30g
Carbohydrates 50g
Fiber 1.22g
Sugar 1.08g
Fat 22g
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