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Deep-Fried Pork Meatballs (Beijing Style)

Name: Deep-Fried Pork Meatballs (Beijing Style)
Total time: 25 min
Yield: Serves 4
Cuisine: China
Ingredients: 400g Ground Pork; 1 Egg; 1 stalk Green Onion (Long); 10g Ginger; 2 tbsp Potato Starch; 1 tbsp Soy Sauce; 1 tbsp Cooking Sake; 1/2 tsp Salt

Main Dish

⏱ 25 min

👥 Serves 4

Difficulty ⭐⭐

Ground pork mixed with egg, scallion, and ginger, then deep-fried until crisp outside and juicy inside — a festive Beijing home dish.

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📖 The Story Behind This Dish

A popular fried dish for Lunar New Year and other celebrations, and also common in bento boxes. It's often made in a big batch since it tastes just as good once cooled.

🌆 Where it's eaten: Eaten on its own, or added to hot pots and sauced dishes as an ingredient.

🥕 Ingredients (serves 4)

Ground Pork 400g
Egg 1
Green Onion (Long) 1 stalk
Ginger 10g
Potato Starch 2 tbsp
Soy Sauce 1 tbsp
Cooking Sake 1 tbsp
Salt 1/2 tsp

👩‍🍳 Instructions

Mince the green onion and ginger.
In a bowl, combine the ground pork, egg, green onion, ginger, potato starch, soy sauce, cooking sake, and salt, and mix well until sticky.
Shape the mixture into bite-sized balls.
Deep-fry at 160°C until golden brown; remove.
Raise the oil temperature to 180°C and fry a second time briefly for extra crispness.
Drain and serve.

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