INGREDIENTS:
- 1/4 kilo bamboo shoots
- 4 pieces pork longganisa (the garlicky regional kind - Vigan, Lucban, to name a few) or 1/8 kilo ground pork, mixed with minced garlic, salt, and ground pepper
- egg, beaten lightly
- flour or cornstarch
- 1 teaspoon oyster sauce
- salt and pepper to taste
INSTRUCTIONS:
- Prepare the bamboo shoots. Chop it depending on your preference.
- Next, boil the bamboo shoots for about 30 minutes, drain and allow it to cool. When already cool, squeeze out excess water. Best to do this hours before you cook your meatballs, or maybe the night before.
- Prepare the meatballs. Loosen up the shreds of bamboo shoots and add everything in - seasoned ground pork or longganisa, egg, oyster sauce, flour or cornstarch, salt and pepper. Mix everything until all ingredients are well incorporated.
- Heat a pan with a little oil and fry a pinch of the mixture and taste it. Adjust the seasoning of your meatballs mix if needed, then shape mixture into balls.
- Deep fry the balls until golden brown and drain on paper towels. Serve hot with ketchup.
Source: Kusina 101
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