Pork balls with ginger and sesame à la Hong Kong

Ingredients for 4 servings:

• 300 g lean pork
• 50 g smoked bacon, fat content approx. 50%
• 30 g crushed ice
• 1 tbsp spring onion(s), green part only
• 1 small chili pepper(s), green
• 1 tbsp, sautéed ginger
• 1 tsp rice wine, Chinese (Arak Masak)
• 1 tbsp tapioca flour or cornstarch
• 2 tsp, leveled salt or granulated vegetable stock
• 1 liter of frying oil
• 4 tbsp sugar
• 30 g milk
• ¼ cup sesame seeds, light, toasted
• 2 pinches of five-spice powder
• n. B. Coriander leaves
• n. B. flowers and leaves

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Spicy finger food, delicious hot or cold. Recipe from Sanur, Bali, Indonesia.

In a food processor, chop the pork and bacon into a creamy sausage meat. Add a little ice. Wash the spring onion and slice the green part into thin rings. Reserve the white part for another purpose. Slice the green chili into thin rings, leaving the seeds in. Wash the fresh ginger, cut off 6 thin rings, peel, and finely chop. Use a level tablespoon of this. Add the spring onion, ginger, rice wine, tapioca flour, and 1 teaspoon of salt and mix in the food processor. Transfer the sausage meat to a bowl. Lightly oil your hands with frying oil. Form 1 teaspoon of the sausage meat into a ball with your palms. Use all of the sausage meat. Heat the frying oil in a wok and fry the balls in batches (maximum 6 at a time) until golden brown. Remove and drain on kitchen paper. Heat the sugar in a suitably sized saucepan and allow to caramelize. Deglaze with the milk and reduce the heat to low until a honey-like consistency forms. Add the meatballs and stir to coat them all with sugar. Combine the sesame seeds, five-spice mix, and a teaspoon of salt in a large bowl and mix well. Then roll the meatballs in the sesame seeds to coat them all over with the spice and sesame seeds. Arrange on a serving plate, garnish, and serve hot with cocktail forks.