Glass Noodle Soup (Pork Ball)
This glass noodles soup (pork balls) was admittedly a very “porky dish” – it had pork balls, minced pork and home-made lard. Well, it’s a great treat if you love pork like I do! This was just a small tweak from last week’s fish dumpling glass noodle recipe – I had unimaginatively just swapped the fish dumplings with pork balls. But even though only one main ingredient was changed, it oddly felt totally like a different dish when I was eating it.
Dry Recipe Variations:
- Mushroom Bak Chor Mee (Minced Pork Noodles)
- Bak Chor Mee (Minced Pork Noodles) Soup
- Fish Ball Mee Pok Noodles
If you follow my postings, you might notice that I’m trying to minimize my guilt of eating carbs by cooking with complex carbs whenever I can – so glass noodles (aka tang hoon/mung bean noodles) fits into the Asian & local food menu. Not that I am complaining, because glass noodles have always been one of my favourite noodles! You can use any noodles such as vermicelli (bee hoon), macaroni, or even angel hair pasta. You can also use local mee pok to make this (if I’m not watching my weight, I would totally use that).
Note: I re-used some of the step-by-step photos from this recipe because they are the same steps.
Marinade minced pork (preferably with some fats on) with seasonings in a heat-proof bowl for about 15 minutes.
I used 5 pork balls for my solo lunch. I personally love the “Lion Dance” supermarket brand of pork balls.
Soak the glass noodles in a bowl of water for a few minutes until softened.
Bring a pot of water with half a boullion soup cube (fish or ikan bilis) to boil. Season soup with a bit of light soy sauce, to taste. Alternatively, you can use home-made ikan bilis stock.
Transfer one ladle of boiling soup to the bowl of marinated pork. This extra step of “tempering” the uncooked pork with the hot broth shortly before cooking, makes it much more tender and prevents overcooking! I learned this trick from watching the hawker in action while standing in the queue, and this small additional step made a huge difference in the texture of the cooked pork!
Meanwhile, add pork balls and boil until cooked, about 2-3 minutes.
Cut the pork to smaller pieces using a wooden spoon. Then add the bowl of minced pork in hot stock into the pot (pictured above). Boil briefly – the pork will be cooked in almost no time at all.
This is the cooked pork balls and minced pork.
Finally add the drained softened glass noodles to the pot to cook for a few seconds.
Dish out to a serving bowl and garnish with lard pieces + lard oil (optional), lettuce, chilli and spring onions. Serve immediately, otherwise the glass noodles will soak up all the soup. It’s delicious!
Those meatballs turned out really GREAT. Elastic and flavourful…and different from the western meatballs.They have a smooth surface and center. Did you need to beat the minced pork?
Oops, just saw that you used the ready-made from the supermarket…they do look like those I saw on the meatball stalls at my hometown.
The pork balls look like the Taiwanese beef 贡丸 ：p