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Pork Ball Noodle Soup

Recipe

Pork Ball Noodle Soup

Prep Time:

Cook Time:

Yield:
4-persons

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The snow has melted. But, the temperature stays. Perhaps, it is even colder than when it snowed. Keeping warm with enough clothing is essential so as eating the right food. Our appetite rises and tend to eat more during winter. This leads to more water requirement by the body to digest the food. Hence, we have to drink enough of water in order to help digestion and to avoid digestion related problems. Similarly, water is needed for keeping our skin soft and supple during the dry wintry conditions.

I always make sure that I drink enough water on a daily basis. Also, I like soupy stuff to make sure I have enough fluid in my body. During harsh winter as such, I like soupy dish that can quickly warm me up. Instantly, it came to my mind that I have long missed pork ball noodle soup! This is definitely my kind of winter warmer!

Pork Ball Noodle Soup or Chu Yoke Yuen Fun 猪肉粉 is very popular in Kuala Lumpur. Any hawker’s place you go, there must be one stall that sells pork ball noodle soup. When I stayed in KL and went out for dinner or lunch, it was always difficult to decide what to eat. Not that there’s limited choices, but far too many! I always like to have pork ball noodle soup with some freshly cut bird’s eye chili in soya sauce with a hint of lime juice. Yum!!

Pork ball is a Chinese kind of meatball made from finely minced pork and starch. I think it’s a very good idea to make large quantity of pork ball and freeze so that you can use whenever you want. I am definitely in favour of this especially when I want to have a quick and homely meal. Homemade pork ball is obviously better as you know what you ingredients you use, making it from scratch!

I got the homemade pork ball recipe from The Waitakere Redneck’s Kitchen. I really have to thank sinner for sharing this fantastic recipe! There’s video on her blog that shows the steps in making pork ball! This is superb! The end result – I absolutely love the bouncy  and springy pork balls that I made some extras for later. I have altered the recipe a bit to suit my own taste. To try pork ball noodle soup , recipe follows.

Pork Ball Noodle Soup

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Prep Time:

Cook Time:

Yield:
4-persons

Ingredients:

For the Pork Ball Noodle Soup:

500g pork
125ml icy cold water
1 tbsp oyster sauce
½ tbsp fish sauce
½ tsp salt
1 tbsp sugar
1 tbsp sesame oil
2 tbsp corn flour
1¼ tsp baking powder
¼ tsp white pepper

For noodle soup:
300g fresh egg noodles
100g rice noodles
250g pak choi or choi sum
1.5l vegetable stock
a pinch of white pepper
a small handful of goji berry

Method:

1. Mince the pork in a food processor until a paste is form. Add 5 tbsp water, one at a time, to get a smooth paste.

2. In a bowl, mix together the remaining water, fish sauce, salt, sugar, oil, cornflour and baking powder.

3. Remove the pork paste from the food processor and put in a big bowl. Pour in the liquid to the pork paste and stir well until the liquid is absorbed into the paste.

4. Cover bowl with cling film and place in the freezer for 30 minutes.

5. Boil a pot of water. Once the water has boiled, remove the pot from the heat.

6. Add pepper to the paste and stir to combine.

7. Scoop the paste onto your wet hand. Push the paste through your thumb and 2nd finger by making a fist. Use a wet spoon to scoop and drop it into the hot water. To prevent the paste from sticking to your hand and spoon, wet the spoon and hand with water.

8. Continue until the pork balls form a layer in the water. Now turn on the heat but do not let it boil just simmer slowly without bubble. If not your pork ball will not have ‘bounce’.

9. Fill a big basin with icy cold water. When the pork balls starts to float, leave for a few more seconds. (Cut one in half to see if it is cook. The inside should not be pink). Scoop out and let it cool in the cold water.

10. To prepare the soup. You can make use vegetable cube or to make your own vegetable stock. Bring to a boil. Reduce heat to medium. Cover. Simmer for 5 minutes.

11. Add pak choi or choi sum to the stock simmer for 1-2 minutes or until just wilted. Then, add in the cooked pork balls. Add dash of white pepper.

12. Meanwhile, place noodles in a large heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Drain. Separate noodles. Divide noodles between serving bowls.

13. Ladle over pork balls, pak choi or choi sum and soup. Sprinkle some goji berry.

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