Charles Phan’s Vietnamese Meatball Recipe

Prepare a charcoal or gas grill for grilling over medium heat.In a small pot, bring 2 cups of water to a boil over medium-high heat. Add the pork back fat and cook for about 10 minutes, until the fat is cooked through.Mix together the baking powder and water. In the bowl of a food processor, combine the pork belly, pork fat, fish sauce, sugar, baking powder mixture, white pepper, curing salt, and kosher salt. Blend until the mixture turns into a stiff paste that is sticky and springs back to the touch, about 2 to 3 minutes. Add the green onions, shallots, and garlic and give it a few more pulses.Transfer the paste to a large bowl. Coat your palms lightly with canola oil to prevent sticking. Scoop up the paste and shape it into balls approximately 1 inch in diameter. Set the balls on a platter and continue until all of the paste has been used up. This should make 25-30 meatballs.Grill the meatballs until they are cooked through and feel firm to the touch, about 8 to 9 minutes. Serve warm. More Vietnamese inspiration from Food Republic: Grilled Vietnamese Shrimp Noodle BowlTamarind Beef & Kohlrabi SaladFried Tofu Bánh Mì Omelet