This recipe features the famous Chinese 5 Spice mix. If you are not familiar with this spice blend, I would describe it as the spices typically used to make Pho soup broth.
Here’s the spice mix I used:
Spice mix include fennel, anise seed, ginger, licorice root, cinnamon, cloves:
Start with ground pork and add salt, ground pepper and Chinese 5 spice (I used about two teaspoons for one pound of ground):
Mix thoroughly and form meatballs
Add few tablespoons of pork lard to pan
Crank up the heat, and get the lard smoking hot
Place meatballs in the pan
Turn them as they cook to get all sides brown and crispy
Remove pan from heat. Add freshly squeezed lemon juice, and use a whisk to deglaze the pan and create a smooth velvety brown sauce
Here’s the plating of meatballs and brown sauce
And a close up
Meatballs had crispy exterior and pink core
And the brown sauce really enhanced the dish!!!
Here’s how I would describe what it tasted like
