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.
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)
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.