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Ingredients
US|METRIC
4 SERVINGS
- chicken broth (as needed to cover meatballs)
- 1 1/4 lb. pork belly (ground, keep refrigerated)
- 1 1/4 lb. pork blade roast (pork butt ground, keep refrigerated)
- 1 cup napa cabbage (finely chopped)
- 1/4 cup garlic (minced)
- 1/4 cup fresh ginger root (minced)
- 1/2 cup cilantro (finely chopped)
- 2 Tbsp. garlic chives
- 1 lemon
- 1 1/2 tsp. soy sauce
- 1 1/2 tsp. sesame oil
- 1/4 cup fermented black beans (Available in Asian Grocery Stores)
- 1/4 cup lemongrass (frozen)
- 1/3 cup fish sauce
- 1 Tbsp. sambal chile paste
- 1/4 cup thai basil (minced)
- 1/2 cup sweet chili sauce
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Directions
- 1. In large mixing bowl, combine all ingrdients except pork. Mix well to combine
- 2. Add ground pork belly and pork butt, mix well with seasoning mixture. Do not overwork
- 3. Form forcemeat into balls using a standard sized ice cream scoop and roll gently
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