Monday, December 6, 2010

Rib Tips: Asian Pork Meatballs

When are ribs boneless and shaped into a meatball?

When they are Asian Pork Meatballs, that's when!

Here is my second use for using the rib tips leftover from trimming spare ribs. I used some of the ground pork that I made from rib tips and pork loin the other day and used them in this dish inspired by Kim's Stirring The Pot, one of my favorite food blogs.

Asian Pork Meatballs with Spicy Noodle

Meatballs
1.25 lb ground pork
3/4 cup coarse bread crumbs (plain bread crumbs will do, but hand torn bread is better)
1 shallot, diced
1 clove garlic, finely diced
2 Tbsp chives, chopped
4 tsp sugar (I used turbinado sugar)
1/4 tsp ginger, fresh ground
2 tsp fish sauce
2 tsp soy sauce
4 tsp Sriracha sauce

Noodle Sauce
1 Tbsp chopped chives
2 cloves garlic, minced
3/4 tsp Sriracha sauce
1/2 tsp ginger, fresh minced
1 oz sherry
2 oz soy sauce
1 tsp oyster sauce
1 tsp sugar
1 cup spicy pork stock
1 Tbsp corn starch
1 Tbsp cold water

8 oz vermicelli or other noodles

Since I was grinding my own meat, I ground the pork with the other dry ingredients and then added the fish, soy, and Sriracha sauce. If you are using already ground pork, just mix it all together.

Form 12-15 balls and refrigerate for about 30 minutes to let them "set" or "sit" (depends if you'ns are from the South).


Set up your grill for direct heat at 350f and sear your balls in a cast iron Dutch oven until browned, about 10 minutes. (Indoor subtitle: Brown in a pan over medium high heat.)


Remove them to a sheet pan and return them to the grill still at 350f but with indirect heat. Bake them for 20-25 minutes until they reach in internal temp of 165f. (Indoor subtitle: Bake in an 350f oven)


Meanwhile, cook your noodles according to directions on the package and keep warm.

Go back to direct heat at 350f and heat 1 Tbsp of peanut oil in a wok. Add the chives, ginger, garlic and sriracha sauce. Cook, stirring constantly for about 15 seconds. Add the sherry, soy sauce, oyster sauce, sugar and stock. Bring to a simmer for 3 minutes.

Whisk the starch and water together in a slurry. Stir into the mixture. Add the meatballs to the sauce and let cook for another 1-2 minutes until thickened.

Serve meatballs and sauce over noodles.

The results were powerfully good. The level of heat was just perfect for me, which meant it was too spicy for my youngest boy. If you don't like spicy heat, cut the Sriracha sauce in the meatballs down in half or less.

21 comments:

  1. Thanks so much Chris! You're totally my hero after seeing this noodle sauce - wow! We have to talk about this pork stock business. Why haven't I heard of that before?

    Seriously, you took those meatballs and really gave them a good home-LOL! I'm going to make these your way the next time I do them.

    Your blog is a real favorite of mine too :)

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  2. These look just too damn good! Want them NOW!

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  3. I love Asian flavors... I love meatballs... I can't wait to try these! And you used my favorite ingredient (besides chipotles)..Sriracha! YUM!

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  4. I've already made plans for my pork loin chops tonight. But I'll bookmark this. The balls look absolutely stunning.

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  5. Hmmm... two meatball posts back to back. You must have had a lot of rib tips leftover. Great looking results!!!

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  6. She has one of my favorite blogs, totally agree. Lovely meal here.

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  7. You are definitely a serious cook and these last two meatball dishes look to die for. We never think of meatballs except with pasta.

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  8. I enjoy doing Asian-inspired dishes at home and this one looks wonderful.

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  9. yummy! Love this Idea! ...... I also love your blog title ;)

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  10. Yummy, I allways cook the trimmings on the side for cook snacks.

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  11. we are huge fans of meatballs in our home. Seriously. Your recipe will break away from our boring traditional marinara meatballs.

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  12. Incredible meatballs! Here are from beef, pork is less and even less in meatballs.

    The spicy noodle supplies a good balance - mmm really to eat the entire dish!

    Cheers,

    Gera

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  13. I think I like these even better than the first you posted. And I didn't even think that was possible.

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  14. Maybe you could just let them "chill out" for a while. I'd like to let them chill out on my plate!

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  15. It looks incredibly fabulous. It's exactly the kind of food i love - meatballs.

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  16. I know I would love these meatballs. I love the first photo Chris, great presentation.

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  17. Alright, that's it! My mouth was totally watering when I saw the meatballs at Kim's place...now you, too!? I must make some soon!!!!!

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  18. These look fabulous Chris. As always, great photos...I'm craving meatballs...thanks to you.

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  19. Great tips you have going on here country boy! I made some meatballs for some up coming post, but yours have mine beat!

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  20. Those meatballs look perfect,Chris!The flavors in that dish are amazing! Delicious meal!

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  21. A quick comparison with the meat category shows that octopus or cuttlefish beat all the regular meats in terms of iron content and are only outdone by liver. So, it's time to add some stir fried squid to your weekly menu.

    Clams, canned, drained solids: 28 mg / 100g
    Clams, cooked: 28 mg / 100g
    Fish caviar, black and red: 12 mg / 100g
    Cuttlefish, cooked: 11 mg / 100g
    Octopus, cooked: 10 mg / 100g
    iron rich foods

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