Makes: 2 servings
Preparation and cooking time: 30 minutes


Pork Mix:
280 grams of ground pork
1 pandesal, grated into bread crumbs
1 tbsp of garlic, smashed
1 tbsp red onions, chopped finely
1 medium whole egg
salt and pepper to taste

140 grams of the ground pork mix (1 prepared bowl)
1 tbsp garlic, smashed
2 tbsp red onions
1 tbsp ginger, sliced into discs
1 small pack miswa
2 – 3 cups water or chicken broth/ stock
1 whole pc patola sliced into discs
salt and pepper to taste
1 -2tbsp fish sauce
1 tbsp oil

Pork Mix:
Hand mix everything in a bowl until all ingredients are well incorporated.
Take half of the mixture and place it in another bowl.
Each bowl of ground pork mix is for a recipe.

1.Take the ground pork mix in a bowl and using a big spoon scoop out a portion of the ground pork mix and roll it on your hands to create a ball. Repeat the process until you create about 4 – 5 balls. It can be bigger or small, depending on how you like it.
2.Set the balls aside and let it set in a chiller for about 15 minutes.
3.Take a small stock pot and place on medium heat. Pour oil and then once oil is heated, add garlic, onions and ginger and sauté until aromatic.
4.Pour in the stock and bring to a slow boil. Slowly drop the meat balls in the simmering broth, make sure that it is not on rolling boil or your meatballs might be destroyed.
5.Let simmer for about 5 – 8 minutes and then add the patola and fish sauce. Continue simmering for another 5 minutes or until the vegetable is tender.
6.Drop the miswa and cook for another minute. Season one last time with salt and pepper if still needed. Serve and plate.

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