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Recipe details are AI-generated from the video and may contain errors — for reference only.
Prepare 400 grams of pork belly, cut into strips first, then small pieces, and put on a plate. Prepare 20 cloves of garlic and cut them in half.
Watch out
Keep your fingers curled inward while cutting, otherwise you may cut your fingers.
First put the 20 cloves of garlic into the blender and mince them, then add the 400g of cut pork belly, cover and blend together until minced into a paste.
Watch out
Do not open the lid while the blender is running, otherwise danger may occur.
Wash hands thoroughly after handling raw meat to avoid bacterial cross-contamination.
Put the minced meat into a large basin, add 1 tbsp of soy sauce, 2 tbsp of fish sauce, a little pepper, and 2 tbsp of cornstarch. Put on gloves and mix well, then smash and grab the meat until evenly mixed and chewy.
Watch out
Add seasonings evenly, otherwise some parts will be too salty.
Hot oil can easily splatter and cause burns, slide the meatballs gently along the edge of the pan when adding them.
Heat the pan and pour in more oil. When hot, turn to medium-low heat. Form the meat into small balls, put them one by one into the oil pan, and fry slowly over medium-low heat. After they set, turn them over to heat evenly, fry until golden brown like this, drain the excess oil, and remove to serve.
local_fire_departmentmedium-low heatWatch out
The oil temperature should not be too high when putting the meatballs in, otherwise the outside will burn while the inside remains raw.
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