Tangcu Muli Rouwan (Sweet and Sour Pork and Oyster Meatballs)

Sweet and Sour Pork and Oyster Meatballs (Tangcu Muli Rouwan)

Sweet and Sour Pork and Oyster Meatballs (Tangcu Muli Rouwan)

Sweet and Sour Pork and Oyster MeatballsAriana Lindquist

These succulent Sichuan meatballs are fried until crisp, then coated with a sweet and sour sauce. See Matt Gross's article Flavors of Sichuan for information on hard-to-find ingredients.

Tangcu Muli Rouwan (Sweet and Sour Pork and Oyster Meatballs)
These succulent Sichuan meatballs are fried until crisp, then coated with a sweet and sour sauce.
Yield: makes 13 Meatballs

Ingredients

  • 3 cups canola oil
  • 10 oz. ground pork
  • 4 oz. oysters, finely chopped (about 10 shucked oysters)
  • 6 cloves garlic, minced
  • 2 suan miao (Chinese chives, blossoms discarded) or scallions, minced
  • 1 (1 1/2") piece ginger, peeled and minced
  • 1 egg white, beaten
  • 14 cup cornstarch
  • 14 cup douban jiang (Chinese red chile bean paste)
  • 2 tbsp. dark soy sauce
  • 2 tbsp. dry sherry
  • 2 tbsp. sugar
  • 1 tbsp. Chinkiang black vinegar
  • Steamed rice, for serving

Instructions

  1. Heat oil in a 14" flat-bottomed wok to 350°. Mix pork, oysters, half the garlic, along with chives, ginger, and egg white in a bowl. Form the mixture into thirteen 1 12" balls; set aside. Mix cornstarch and 14 cup water in a bowl. Working in 2 batches, dip meatballs in cornstarch mixture and add to oil; cook, turning as needed, until browned, 4–6 minutes. Using a slotted spoon, transfer meatballs to paper towels to drain; set aside.
  2. Discard all but 3 tbsp. oil; return wok to medium-high heat. Add remaining garlic; cook until fragrant. Add paste, soy, sherry, sugar, and vinegar; bring to a boil and cook until sauce is thick, 5–7 minutes. Add meatballs; cook until hot, 2–3 minutes more. Serve with rice.