Crispy pork balls, or Tod Mun Kua, are a beloved Thai street food, especially popular during the Songkran festival. Their irresistible combination of crispy exterior and juicy, flavorful interior makes them a delightful snack or appetizer. Imagine the satisfying crunch as you bite into a perfectly golden sphere, releasing a burst of savory pork seasoned with aromatic herbs and spices. This classic recipe is surprisingly easy to master, promising delicious results even for novice cooks. These aren't your average meatballs; the key lies in the precise balance of ingredients and a clever frying technique that creates that coveted crispy texture.
This recipe will guide you through each step, from preparing the pork mixture to achieving that perfect golden-brown crisp. Whether you're celebrating Songkran or simply craving a tasty treat, get ready to experience the magic of homemade crispy pork balls. Let's dive into the detailed instructions and transform simple ingredients into a culinary masterpiece.
Tools Needed
- Frying pan
- Steamer
Ingredients
- Minced pork with fat: 300 grams
- Pork balls: 200 grams
- Three friends seasoning: 1 tablespoon
- Seasoning powder: 0.5 teaspoon
- Sugar: 1 teaspoon
- Light soy sauce: 0.5 tablespoon
- Oyster sauce: 1 tablespoon
- Vegetable oil: 1 tablespoon
- Glass noodles: 50 grams
- Crispy flour: 2 tablespoons
- Water: 3 tablespoons
- Eggs
Step-by-Step Instructions
Step 1. Prepare the Pork Mixture
- Combine 300 grams of minced pork with fat, 200 grams of pork balls, 1 tablespoon of three friends seasoning, 0.5 teaspoon of seasoning powder, 1 teaspoon of sugar, 0.5 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, and 1 tablespoon of vegetable oil. Massage well.
- Cut 50 grams of fresh glass noodles into short pieces and knead them into the pork mixture until sticky.
Step 2. Steam and Cool
- Shape the pork mixture into round balls.
- Steam the pork balls over medium-low heat for 10 minutes.
- Let the steamed pork balls cool.
Step 3. Coat and Fry
- Mix 2 tablespoons of crispy flour with 3 tablespoons of water until dissolved.
- Coat the cooled pork balls in the crispy flour batter.
- Fry the pork balls in hot oil over medium heat until golden brown, stirring frequently to ensure even cooking.
- Increase heat to high to crisp the pork balls and prevent them from becoming oily.
Step 4. Serve
- Remove the pork balls from the oil and drain excess oil.
- Serve immediately.
Read more: Crispy Garlic Green Beans: A Mom's Recipe
Tips
- Massage the pork mixture well to ensure it becomes sticky.
- Steaming the pork balls before frying helps them cook through easily and evenly.
Nutrition
- N/A
FAQs
1. Can I use ground pork instead of minced pork?
Yes, ground pork works well too. Just make sure it's not too lean, as some fat helps with the crispy texture.
2. How do I store leftover crispy pork balls?
Store them in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 3 days. Reheat in a pan or air fryer for best results.
So there you have it – your very own batch of delicious, crispy pork balls! Perfect for sharing with friends and family, these little treats are sure to be a hit at any gathering, especially during the vibrant Songkran festival. Enjoy the satisfying crunch and flavorful goodness!