Pizza Sauce is a traditional Chinese recipe for a dish of lightly-seasoned pork meatballs served accompanied by a chilli and herb flavoured dipping sauce. The full recipe is presented here and I hope you enjoy this classic Chinese version of: Pizza Sauce.
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This is a classic recipe for Chinese-style meatballs from Sichuan. The basic recipe here can be adapted for other meats, seafood and fish.
Ingredients:
500g minced pork
1 tbsp water
1 spring onion finely chopped
1/2 tbsp ginger, finely chopped
2 tbsp cornflour (or a large egg white)
water or chicken stock for boiling
Seasonings for the pork mixture:
1 tsp soy sauce
salt, as needed
1 tsp Chinese five spice powder
1 tbsp sesame oil
For the dipping sauce:
1 tbsp finely-chopped spring onion (or more as needed)
1 tbsp finely-chopped coriander (or more as needed), optional
1/2 tbsp soy sauce
1/2 tbsp sesame oil
1 garlic clove, smashed
salt, to taste
2 fresh Thai birds' eye chillies, sliced into thin rounds
2 tbsp stock reserved from boiling the meatballs
Method:
Place the minced beef in a large mixing bowl. Add the 1 tbsp water and mix to combine. Do this by stirring in one direction until the water is well absorbed by the minced pork.
Add the chopped spring onion, ginger, cornflour and other seasonings. Keep stirring in one direction around 2 to 3 minutes until the mixture becomes very sticky. Reset for around 5 minutes. Then stir once again.
Take one portion out (about a heaped tablespoon) and shape to a ball. Pat and roll several times between the palms of your hands to compact and shape into a ball. Repeat until all the meat mixture has been shaped into balls.
Half fill a deep saucepan with water then bring to a boil. Gently slide in the meatballs. Bring the water back to a boil over high heat, stirring the meatballs with a wooden spoon to ensure they do not stick to the bottom of the pan. Once you achieve a full boil, reduce the heat to medium and cook for about 5 minutes.
Remove the meatballs with a slotted spoon and mound in a warmed bowl.
In a small bowl, add all the seasoning ingredients, then spoon in 2 tbsp of the hot meatball cooking liquid to temper the seasonings.
Decorate the meatballs with coriander and serve accompanied by the dipping sauce.
