Go Back
Sticky Rice-Coated Pork balls

Sticky Rice-Coated Pork Balls (Pearl Meatballs)

Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Appetizer, Side Dish
Cuisine Chinese
Servings 4

Equipment

  • Steamer Basket or Bamboo Steamer A bamboo steamer is traditional and imparts a subtle woody aroma, but a metal steamer insert in a large pot works just fine.
  • Mixing bowls One large bowl for the pork mixture and another to hold the soaked rice.
  • Small Ice Cream Scoop or Tablespoon To form evenly sized meatballs.
  • Parchment Paper or Napa Cabbage Leaves Prevents sticking when steaming.
  • Knife and Cutting Board For prepping garlic, ginger, and scallions.
  • Alternatives If you don't have a steamer, you can create a DIY version using a large pot, a trivet, and a heat-safe plate. Cover it with a tight-fitting lid to trap the steam.

Ingredients
  

For the Pork Balls

  • 1 lb ground pork not too lean, ideally around 20% fat for juiciness
  • 1 egg
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon Shaoxing wine or dry sherry as a substitute
  • 1 teaspoon sesame oil
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic minced
  • 2 scallions finely chopped
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon sugar
  • 2 tablespoons cornstarch to help bind

For the Coating

  • 1 cup glutinous rice also called sticky rice or sweet rice, soaked in water overnight and drained

Optional for Garnish

  • Finely chopped scallions
  • Toasted sesame seeds
  • A drizzle of chili oil or soy sauce

Instructions
 

Soak the Rice

  1. Place the glutinous rice in a bowl and cover with plenty of water. Soak for at least 6 hours or overnight. Drain and spread it out on a plate or tray before using.

Make the Pork Mixture

  1. In a large bowl, combine ground pork with soy sauce, oyster sauce, Shaoxing wine, sesame oil, ginger, garlic, scallions, white pepper, sugar, egg, and cornstarch. Mix thoroughly using your hands or a spoon until the mixture becomes sticky and well-blended.
  2. This mixture is a great base if you're looking for a chinese pork meatball recipe, and you can use leftovers to make other dishes like pork bao buns or asian meatballs crockpot-style meals.

Form the Meatballs

  1. Using a small scoop or spoon, shape the pork mixture into balls about the size of a golf ball.

Roll in Rice

  1. Roll each pork ball in the soaked and drained sticky rice, pressing gently to make sure the rice sticks evenly on all sides.

Prepare the Steamer

  1. Line the steamer with parchment paper or cabbage leaves to prevent sticking. Place the rice-coated meatballs in the steamer, leaving a little space between each one.

Steam the Meatballs

  1. Bring water to a boil in a pot or wok. Place the steamer on top, cover, and steam the meatballs over medium-high heat for 25 minutes, until the pork is cooked through and the rice is translucent.

Garnish and Serve

  1. Transfer to a serving plate and garnish with scallions, sesame seeds, or chili oil if desired. Serve hot, ideally with dipping sauces like soy sauce, black vinegar, or even a dash of homemade teriyaki for a fusion touch.