Pork Bakso (Indonesian Meatballs)

Ingredients

• 500 g ground pork, chilled
• 100 g ice cubes, crushed
• 100 g tapioca starch
• 1 egg white
• 3 cloves garlic, minced
• 2 tbsp fried shallots
• 2 tsp salt
• 1 tsp white pepper
• 1 tsp baking powder
• 1 tsp sugar

Steps

1. Place the cold ground pork and crushed ice in a food processor. Pulse until it forms a smooth, cold paste. Keeping the meat cold is essential for the springy texture.
2. Add the garlic, fried shallots, salt, pepper, sugar, and egg white. Process again until the mixture is well combined and sticky.
3. Gradually add the tapioca starch and baking powder while processing until the mixture is very smooth and elastic.
4. Bring a large pot of water to a simmer, then turn the heat to its lowest setting so the water is hot but not bubbling.
5. Wet your hands to prevent sticking. Scoop some meat mixture into your palm, squeeze it through the gap between your thumb and index finger to form a ball, and use a wet spoon to scrape it into the water.
6. Repeat until all the mixture is used, then turn the heat up slightly to a gentle simmer.
7. Cook until the meatballs float to the surface, which usually takes about 5 to 8 minutes depending on the size.
8. Remove the meatballs with a slotted spoon and immediately plunge them into an ice bath for 1 minute to lock in the springy 'bouncy' texture.