Teriyaki Pork Balls

Name: Teriyaki Pork Balls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 porsi
Cuisine: Indonesian
Ingredients: 1 Tbsp sake; 1 Tbsp potato starch or cornstarch; ¾ lb thinly sliced pork; 4 Tbsp potato starch or cornstarch; 1 Tbsp toasted sesame oil; ½ tsp ginger ((grated, with juice)); 2 cloves garlic ((thinly sliced)); 2 Tbsp sake; 2 Tbsp soy sauce; 1 Tbsp mirin; 1 Tbsp sugar; 2 Tbsp water; 1 g reen onion/scallion ((finely chopped))

My Teriyaki Pork Balls recipe uses thin slices of pork rolled up in bite-size morsels. Pan-fried and finished in a delectable teriyaki sauce, these easy meatballs are one of our family‘s favorites. They‘re ideal for a weeknight meal and ready in 30 minutes!

⏱ 30 menit 🔨 Persiapan 15mnt 🔥 Masak 15mnt 📊 Sedang 🍽 2 porsi 👁 40

Langkah-langkah

Gather all the ingredients. In a small bowl, combine the teriyaki sauce ingredients: ½ tsp ginger (grated, with juice), 2 cloves garlic (thinly sliced), 2 Tbsp sake, 2 Tbsp soy sauce, 1 Tbsp mirin, 1 Tbsp sugar, and 2 Tbsp water. Mix well. In a separate medium bowl, mix 1 Tbsp sake and 1 Tbsp potato starch or cornstarch. Add ¾ lb thinly sliced pork and rub well with your hands to coat.
Make bite-size meatballs with the marinated meat and place on a plate. Evenly coat the meatballs with 4 Tbsp potato starch or cornstarch.
In a large skillet, heat 1 Tbsp toasted sesame oil over medium-high heat. Gently place the meatballs on the hot skillet and cook until the bottom side is browned. Flip and cook the other side until browned.
Reduce the heat to medium. Add the teriyaki sauce to the skillet and shake to mix everything. Cook, covered, for 5 minutes. Flip the pork balls occasionally to coat them with the sauce.
Transfer to a serving platter and drizzle with the pan sauce. Garnish on top with 1 green onion/scallion (finely chopped) and serve immediately.
Keep the leftovers in an airtight container and store in the refrigerator for up to 3 days and in the freezer for a month.

Daging Sapi & Kambing porkjapanese