Pork Meatballs
ピンポン玉のように弾む！？徹底的に叩き上げた台湾が誇る豚肉団子
Description
Made not by mincing pork, but by 'thoroughly pounding into a paste' with mallets/machines. Features incredible elasticity (Q-Dan) on a different dimension from Japanese meatballs.
Classification: For Everyone,Refrigerated/Frozen,Highly Elastic Pork Meatballs
Shops selling Pork Meatballs
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Lean pork
- Pork fat
- Salt
- Sugar
- White pepper
Instructions
- [Prep/Usage]
- [Boiling] Just put in boiling water/soup. Ready when heated through and puffed up slightly.
- [Gong Wan Tang] Simmered in a light pork broth with daikon and celery. The strongest staple soup ordered 'for now' at Taiwanese Xiaochi shops.
- [Hot Pot/Luwei] An absolute ace ingredient in Mala Hot Pot. Scoring a cross halfway through helps it absorb soup.
Learn more Substitutes, pairings, tips
Key spices
White pepper and rich pork fat aroma
Substitutes at Japanese supermarkets
Japanese store-bought meatballs or Tsukune (but elasticity falls completely short)
Pairing
Gong Wan Tang, Hot Pot, Luwei
Trivia
[For Everyone] 'Gong' means 'to pound' in Taiwanese. Drying in Hsinchu's strong winter wind 'Jiu Jiang Feng' supposedly increases elasticity further. The intensely bouncy texture repelling teeth makes Japanese soft meatballs feel lacking once experienced. Variations like shiitake-added (Xianggu Gong Wan) are abundant.
Eating tips & etiquette
[Unique Eating] Directly squeeze Taiwan's 'sweet chili sauce (Tianla Jiang)' onto the cross-section of a half-bitten Gong Wan, then eat the rest!
Allergen
Pork