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1
Clean lean pork shoulder and then mince or grind.
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2
Thoroughly blend meat, minced shallots and garlic, 1 teaspoon of soup base, black pepper, 1 teaspoon of fish sauce and set aside to marinate for 15 minutes.
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3
Soak dried shiitake mushrooms in boiling water to rehydrate then clean and slice them.
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4
Mix the sliced shiitake with meat.
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5
Set the mixture aside from 10 to 15 minutes to marinate.
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6
Shape the mixture above into balls, about 4~5 cm.
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7
Heat cooking oil and then fry meatballs when the oil is hot.
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8
Fry the meatballs over medium heat.
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9
Fry until they browned on all sides.
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10
The meatballs should be cooked through inside and crispy and chewy outside.
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11
Remove the fried meatballs and put them on a dish to drain the oil.
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12
Slice the tomatoes then stir-fry until they are softened.
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13
Add water, tomato paste or puree, 1 teaspoon of soup base, 1 teaspoon of fish sauce and close the lid until the mixture becomes thicker and saucy.
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14
Cook on high heat and drop the meatballs into tomato sauce, then gently stir.
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15
Roll the meatballs in the sauce so they are evenly covered and soaked.
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16
Transfer the meatballs with tomato sauce to a serving bowl and top with sliced spring onions.
