-
1
To make the meatballs, knead the ground pork into a bowl.
-
2
When it's sticky, add all the ingredients listed from the eggs down to the katakuriko, and continue kneading.
-
3
Roll the meat mixture into bite-sized portions and deep fry.
-
4
Roll them over occasionally with cooking chopsticks as they cook, and finish them off by raising the temperature to high to make them crispy.
-
5
Remove the meatballs from the oil.
-
6
For the chili sauce, combine the ingredients.
-
7
Mince the vegetables.
-
8
Heat sesame oil and the vegetables in a pan, and stir fry until fragrant.
-
9
Add the doubanjiang and keep stir-frying.
-
10
When everything is well mixed, add the combined ingredients from Step 3, and simmer down for 2 to 3 minutes over medium heat (this is just an estimate.
-
11
If you double the amount, adjust the heat and cooking time).
-
12
Thicken the sauce with katakuriko dissolved in water.
-
13
Add the meatballs from Step 2 and coat with the sauce.
-
14
Serve!
-
15
Bonus: This is just based on my own experiments, but you can make the chili sauce in large batches and store it for several days in the refrigerator.
-
16
I usually use it up within 2-3 days, so I don't know how long it'll last.
-
17
The sauce solidifies when cold, but loosens up if you heat it up.
