Description
Specialty pork balls 'Gong Wan' simmered in herb soup. The 'bouncy' bite and overflowing juice are loved by all ages.
Restaurants serving Braised Pork Balls (Gong Wan)
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Gong Wan
- Soy sauce
- Rice wine
- Rock sugar
- Star anise
- Licorice
Instructions
- [Authentic Recipe]
- [Blanch] Prepare 'Gong Wan' and blanch for
- min to remove excess oil.
- [Umami Stock] Boil stock with soy, rice wine, rock sugar, star anise, and 'licorice'.
- [Elasticity] Add balls and simmer for
- mins until they swell. Cool in the soup to keep that iconic 'bouncy' texture while letting flavors penetrate deep.
Learn more Spice, substitutes, tips
Key spices
Strong pork umami aroma and a hint of star anise、ほんのり香る八角
Substitutes at Japanese supermarkets
Japanese meatballs (won't have the same bounce)
Pairing
Taiwanese sweet tea、Science Noodles
Trivia
[For Everyone] Embodies 'Q-Dan' (chewiness). Evolved into a junkier, more delicious version by absorbing Luwei stock.
Eating tips & etiquette
[Unique Eating] Skewer 3-4 balls and drench in 'sweet chili sauce' for the ultimate night market walk!
Allergen
Pork, Soy, Wheat (from soy sauce)