Molecular Pork Ball Delight

Ingredients

In this molecular gastronomy adaptation, the traditional Chinese Pork Ball undergoes a complete transformation. Instead of the usual minced pork mixture, the filling is prepared using a combination of sous vide cooked pork, infused with a variety of aromatic herbs and spices. The gelification technique is employed to create a thin, transparent outer layer that encapsulates the flavorful filling. This innovative approach elevates the dish to a whole new level, both in terms of presentation and taste. We alse have the original recipe for Pork Ball, so you can check it out.

• 500g (1.1 lb) sous vide cooked pork, finely shredded 500g (1.1 lb) sous vide cooked pork, finely shredded
• 10g (0.35 oz) gelatin powder 10g (0.35 oz) gelatin powder
• 250ml (1 cup) pork broth 250ml (1 cup) pork broth
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1 teaspoon Chinese five-spice powder 1 teaspoon Chinese five-spice powder
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 32g
• Fiber: 0g
• Salt: 2g

Preparation

1. 1.
   In a small bowl, bloom the gelatin powder in 50ml (1/4 cup) of cold water. Set aside.
2. 2.
   In a saucepan, combine the pork broth, minced garlic, grated ginger, soy sauce, oyster sauce, sesame oil, Chinese five-spice powder, salt, and pepper. Bring to a simmer over medium heat.
3. 3.
   Add the shredded sous vide cooked pork to the saucepan and cook for 5 minutes, allowing the flavors to meld together.
4. 4.
   Remove the saucepan from heat and stir in the bloomed gelatin mixture until fully dissolved.
5. 5.
   Transfer the mixture to a blender and blend until smooth.
6. 6.
   Pour the mixture into spherical molds and refrigerate for at least 2 hours, or until set.
7. 7.
   Carefully remove the gelified pork balls from the molds and serve chilled.

Treat your ingredients with care...

• Gelatin — Ensure the gelatin is fully dissolved in water before adding it to the mixture to avoid lumps.
• Sous vide cooked pork — Shred the pork finely for a smoother texture in the final dish.
• Chinese five-spice powder — Adjust the amount according to personal preference for a stronger or milder flavor.

Tips & Tricks

• For a burst of freshness, garnish the Molecular Pork Balls with microgreens or edible flowers.
• Experiment with different fillings such as shrimp, chicken, or vegetarian options to create a variety of flavors.
• Serve the dish with a dipping sauce made from soy sauce, vinegar, and a touch of chili oil for an added kick.
• To achieve a perfectly spherical shape, use spherical molds or try the reverse spherification technique.
• For an extra touch of molecular gastronomy, serve the pork balls on a bed of edible nitrogen smoke for a dramatic presentation.

Serving advice

Serve the Molecular Pork Ball Delight as an appetizer or as part of a tasting menu. Present the dish on a sleek, modern plate to highlight its innovative nature.

Presentation advice

Arrange the gelified pork balls in a visually appealing pattern, allowing their translucent appearance to shine. Garnish with microgreens or edible flowers for a pop of color.