Kon Tiki Bobo Meatballs
Battered and deep-fried sweet pork meatballs served with a sweet and sour or cherry dipping sauce. This is a tiki-bar / Polynesian-American dish (as served at Kon-Tiki restaurants); despite appearing in the book's Japanese section it is not Japanese, so it is attributed to the United States.
⏱️ Prep: 30 min🍳 Cook: 10 min
Ingredients
| 1 pound | 455 g | Ground pork |
| 1 cup | 240 ml | White bread crumbs |
| 1/2 teaspoon | 2.5 ml | Ground ginger |
| 1/4 cup | 60 ml | White sugar |
| 1 clove | Garlic, minced | |
| 1 1/2 cups | 360 ml | All-purpose flour |
| 4 tablespoons | 60 ml | White sugar (batter) |
| 2 teaspoons | 10 ml | Baking soda |
| 1 cup | 240 ml | Water |
| 2 | Eggs | |
| — | Salt and pepper | |
| — | Oil for frying |
Instructions
- In a mixing bowl, combine all the meatball ingredients (ground pork, white bread crumbs, ground ginger, white sugar and minced garlic). Season with salt and pepper.
- Form meatballs of even sizes of about 3/4 inch in diameter. Set them aside.
- To prepare the batter, combine the flour, sugar, and baking soda. Season generously with salt and pepper. Pour the flour mixture into a shallow dish.
- In another shallow dish, mix together the eggs and water.
- Dip each meatball in the egg mixture and roll it in the flour mixture. Set the balls aside on a plate.
- Heat the oil for frying, or use a deep fryer. Fry the meatballs in batches for 5 minutes. Place them on a plate lined with paper towel to drain the excess fat.
- Serve with cocktail toothpicks and a dipping sauce like sweet and sour or cherry sauce.