INGREDIENTS

800 g ground pork

5 tbsp breadcrumbs

1 ½ tbsp ginger, minced

2 tbsp spring onion, chopped

2 pcs egg

2 tbsp Shaoxing wine

2 tbsp Silver Swan Lauriat Chinese Light Soy Sauce

2 tbsp Datu Puti Oyster Sauce

1tsp white pepper

1 tsp five spice powder

1 ½ tsp cornstarch

100g canned water chestnut, diced

2 Lt Golden Fiesta Canola Oil, for frying

Sauce

2 tbsp Golden Fiesta Canola oil

2 tbsp ginger, sliced

2 tbsp brown sugar

2 tbsp Shaoxing wine

4 tbsp Silver Swan Lauriat Chinese Light Soy Sauce

½ tsp Silver Swan Lauriat Chinese Soy Sauce

4 tbsp Datu Puti Oyster Sauce

2 cups water or chicken stock

2 tsp cornstarch

1/2 tsp sesame oil

PROCEDURE

1. In a mixing bowl, add and mix ground pork, minced ginger and scallions, egg, breadcrumbs, Shaoxing wine, light soy sauce, oyster sauce, white pepper, five spice powder, cornstarch, diced water chestnuts.
2. Mix everything in until the meat mixture is well combined and has a paste-like appearance.
3. In a deep pot, heat up canola oil to 175 °C/347 °F.
   • Make sure you have enough oil to cook the meatballs without the oil overflowing during frying.
4. Form the meatballs into a ball (weighing around 150 to 170 g each). Once portioned, carefully submerge and fry the meatballs till they’re golden brown on the outside. Once fried, set them aside
   • Fry them for around 6 to 10 minutes, flip the meatball on the other side to have a consistent browning.

5. On a wok or a very wide saucepan, heat up 2 tablespoon oil in a wok over low heat. Add the ginger and cook for 1 minute. Then add brown sugar and cook until dissolved.
6. In the same wok or pan, add Shaoxing wine, Silver Swan Lauriat Chinese light soy sauce, Silver Swan Lauriat Chinese soy sauce, Datu Puti oyster sauce and water/chicken stock. Stir and bring the liquid to a boil.
7. Once boiling, add the fried meatballs. Cover and cook for 10 minutes over medium/low heat, flip the meatballs hallway through the cooking.
8. After simmering, Remove the meatballs from the liquid and set aside on serving platter.
9. In a small bowl, make cornstarch slurry and pour into the sauce to thicken. Once the sauce is thick enough to coat the back of a spoon, pour sesame oil then proceed to coat the meatballs with the sauce.