Asian Pork Meatballs


  • chicken broth as needed to cover meatballs


  • 1 1/4 pound pork belly ground, keep refrigerated
  • 1 1/4 pound blade pork roast (pork butt) ground, keep refrigerated

Forcemeat Ingredients

  • 1 cup napa cabbage finely chopped
  • 1/4 cup garlic minced
  • 1/4 cup fresh ginger root minced
  • 1/2 cup cilantro finely chopped
  • 2 TBL garlic chives
  • Zest of 1 lemon
  • 1 1/2 teaspoons soy sauce
  • 1 1/2 teaspoons sesame oil
  • 1/4 cup fermented black beans (Available in Asian Grocery Stores)
  • 1/4 cup frozen lemongrass
  • 1/3 cup fish sauce
  • 1 TBL sambal
  • 1/4 cup Thai basil minced
  • 1/2 cup sweet chili sauce


Meatball Procedure:

  1. In large mixing bowl, combine all ingrdients except pork. Mix well to combine
  2. Add ground pork belly and pork butt, mix well with seasoning mixture. Do not overwork
  3. Form forcemeat into balls using a standard sized ice cream scoop and roll gently
  4. In a heavy stockpot, heat enough chicken broth to cover a single layer of meatballs and bring to a simmer
  5. Carefully lower meatballs into stockput and cook through, approximately 8 minutes
  6. Turn occasionally; making sure broth does not boil
  7. Remove from broth using a slotted spoon
Yields Approximately 2 Dozen Asian Pork Meatballs

At Belly Shack, we serve these meatballs, along with somen (Japanese wheat based noodle) and mint, in a flatbread pocket. A number of the ingredients may not be available at your local grocery store, but will provide a great excuse to check out the Vietnamese markets on Argyle and Broadway in Chicago!