Pearl Pork
6 servings
40 minutes
Pearl pork is an exquisite dish of French cuisine that impresses with its delicate taste and refined combination of ingredients. Its roots historically trace back to Asian gastronomy, where similar 'pearl' meatballs covered in rice were a traditional delicacy. This version uses juicy pork with hints of bacon, aromatic sherry, and sesame oil, while the addition of dried shrimp gives the dish a special depth of flavor. It is steamed, preserving its juiciness and achieving a soft, airy texture. Served with a light soy sauce and herbs, it becomes a true gastronomic pearl. This dish is perfect for festive gatherings as well as cozy dinners where harmony of flavors and tenderness of each bite are appreciated.
1
Finely chop the bacon and mix it in a deep bowl with pork mince, beaten egg, corn flour previously dissolved in two tablespoons of water, dried shrimp soaked in a little water for a few minutes and then finely chopped, finely chopped green onions, sherry, soy sauce, sugar, sesame and peanut oil, white pepper, and salt. You can mix it with gloved hands or a spatula until you achieve a homogeneous, slightly liquid consistency of the mince. Put the mince in the refrigerator.
- Bacon: 150 g
- Minced pork: 1 kg
- Dried shrimp: 10 g
- Green onions: 10 g
- Sherry: 2 tablespoons
- Light soy sauce: 50 ml
- Sesame oil: 1 teaspoon
- Peanut butter: 50 ml
- Chicken egg: 1 piece
- Corn flour: 2 tablespoons
- Sugar: 1 tablespoon
- Salt: 1 teaspoon
- Ground white pepper: pinch
2
Soak the rice in water for an hour. Then drain the remaining water and dry the rice in a colander.
- Round rice: 300 g
3
Spread the rice in a thin layer on parchment. Take the minced meat, shape it into small balls, and roll them in the rice to fully coat the ball.
- Round rice: 300 g
4
Send the balls to the steamer and cook for twenty minutes.