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Almondigas (Minced Pork with Misua) Recipe

by ShaleeDP

Ingredients

For the meatballs 1/2 kilo ground pork, well-chilled 2 cloves garlic, minced 1 onion, minced 2 tablespoons chopped green onions 2 tablespoons oyster sauce 1/4 teaspoon salt freshly ground black pepper, to taste 1/2 teaspoon sesame oil 1 egg 2 tablespoons all-purpose flour

For the broth 1 tablespoon vegetable oil 2 cloves garlic 1/2 onion, minced 5 cups homemade chicken stock fish sauce (patis) and freshly ground black pepper, to taste 15 spears asparagus, halved lengthwise 30 grams misua noodles 15 hard-boiled quail eggs, peeled sesame oil for drizzling toasted garlic chips and Chinese parsley sprigs, for garnish

Directions

1. Make the meatballs: In a large bowl, combine all the ingredients and mix well. Form into golf-sized balls; set aside.
2. Make the broth: In a stockpot, heat oil and sauté garlic and onions until fragrant. Add stock and bring to a simmer. Season with fish sauce and pepper.
3. Add meatballs and cook for 10 to 15 minutes or until cooked through. Add asparagus and cook
4. for 2 minutes. Add misua and quail eggs, then turn off heat.
5. Transfer to serving bowls. Before serving, drizzle sesame oil then top with garlic chips and sprigs of Chinese parsley.

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