Appon's Thai Food Recipes

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Pork Balls for Noodles ( Look Chin Mu )

pork-balls.jpg

Pork balls, are small savory spongy balls of pork, flavorings, flour and ice that can be used to bulk up a noodle dish. The ice is used to make the mixture spongy, it melts during cooking, leaving tiny holes in the mixture. These pork balls are best made ahead of time and frozen in large batches and used as needed because they take a lot of work to make. If you want to freeze them, you should still part cook them first, then freeze them immediately after cooking. When you cook them from frozen simply drop them into the boiling noodle soup for 3-5 minutes.

Ingredients
150 gms Pork Mince
2 Tablespoons Cassava Starch
1 Teaspoon Salt
1 Teaspoon Black Pepper
1 Tablespoon Chopped Spring Onions
3 Garlic Cloves
50 gms Ice (Crushed)

Preparation
1. Put a pan of water on to boil and put a bowl of cold water next to it.
2. In a food blender, mix the pork mince with the garlic, pepper, spring onion, cassava starch and salt.
3. Blend it until it is a fine paste.
4. Crush the ice, if you don't have an ice crusher, put the ice into a plastic bag, wrap it in a towel and bash it with a rolling pin.
5. Add the crushed ice to the blender and blend it more until the ice is mixed into the meat paste.
6. Using two teaspoons scoop out the mixture and shape it into ball shapes and drop it into the boiling water.
7. Cook for 1 minute, scoop them out and drop into the cold water to cool quickly.

Use With
Noodle Soup
Rice Soup
Suki-yaki

Comments (1)

steven:

hi i was wondering if you could help me i am trying to make pork balls for my thai wife but when i make them they are soft and not hard like when we buy them I was wondering if you no what i am doing wrong

many thanks steve

[Appon]
I really have no idea what you could be doing wrong. The only suggestion I have is to use meat and blend it yourself rather than ready made mince (which sometimes has an added chemical to make it soak up water).

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This page contains a single entry from the blog posted on May 16, 2011 12:13 PM.

The previous post in this blog was Shrimp Soy Noodles ( Gung Op Woon Sen ).

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