Tuesday, April 9, 2013

[Tony's Creation]Pan-fry meatballs in balsamic vinegar and olive oil


[Prep: 15 minutes | Cook: 20 minutes| Serve: 4 | Calories: 350 per serving ]
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.: 簡介 Info:.
Balsamic vinegar has become all the rage in America, thanks to creative chefs at upscale restaurants. It is difficult to believe that this robust product of the vine has only come to be appreciated within the last two decades in America, when Italians have been enjoying it for centuries.
 
The rich, slightly sweet flavor of balsamic vinegar readily lends itself to vinaigrette dressings, gourmet sauces, and brings out the sweetness of fresh fruits such as raspberries, strawberries, and peaches. 

Source: http://homecooking.about.com/od/howtocookwithcondiments/a/whatisbalsamic.htm

.: 材料 Ingredients :. 
Group A
1- 1 tsp of salt
2- 1 tsp of chicken powder
3- 1 tsp of black pepper flake
4- 1 tbs of sugar
5- 1 egg
6- corn starch, 1 tbsp

Group B;
1- Ground Pork, 450g
2- 1 medium onion, peeled, minced
3- Diced shallot, 1 tbsp
4- Minced garlic, 1 tbsp
5- Bell pepper(any color), core removed, minced
6- Sweet preserved radish, minced, 40g

.: 汁料 Sauce mixtures :.
1- Aged Balsamic Vinegar, 2 tbsp
2- Sugar, 1/2 tsp
3- Olive Oil, 1 tsp

.: 做法 Directions :.  
Step 1:
 
Combine Group A ingredient with the pork.  Mix it well and marinade for 15 minutes. Heat the non-sticky pan with 1 tbsp of oil over medium heat.  Add in the onion, shallot, garlic, preserved radish and bell pepper with 1/3 tsp of salt.  Mix all cooked ingredient into the pork mixture together.  Divide the pork into 12 meat balls.
 
Step 2: 
Clean and dry the pan. Heat it with 1 tbsp of oil over high heat.  Pan-fry the meatball until each side is golden (about 3 minutes). Add in 1/3 cup of hot water.   Cover and simmer for another 5 minutes.  Remove the lid and turn the heat to high.  Pan-fry the meatball until they are dry.  Dish it up and pour over the mixed sauce mixture.  Server it hot.

小貼士 Cook's notes :.
1- Wet your hand before making the meatballs. The pork won't stick to your hands if they are wet.
2- Do not make the meat ball too thick or too thin. About 2-3 cm is recommended
.
3- Taste and season the sauce mixture before pour it over to the meatballs.
4- It is better to mince the ingredients finely before mixing into the pork
.

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