Crispy Deep-Fried Pork Meatballs (Su Zha Rou Wan)

Steps

1. 1

   Step 1

   

   Prepare all the ingredients. Make the steamed bun crumbs: tear the crust off a cool steamed bun and crumble it by hand or blitz it in a food processor (breadcrumbs work as a substitute, but use less). Soak the scallion, ginger, Sichuan peppercorns, and bay leaves in water ahead of time.

   ✅ Done when: All ingredients are measured out, the bun crumbs are ready, and the aromatics have been soaking in the water.

2. 2

   Step 2

   Ginger-scallion water ↗
   

   Add the scallion-ginger water to the ground pork a little at a time, depending on how wet the meat is, stirring in one direction. (Using the infused water instead of minced scallion and ginger keeps the flavor without visible bits, which would turn into dark specks on the meatballs when fried.)

   ✅ Done when: The liquid has been worked into the pork evenly, with no pooled water in the bowl.

3. 3

   Step 3

   Ginger-scallion water ↗
   

   Squeeze the soaked scallion and ginger with your hand, then strain out the solids so the water is extra flavorful. Keep adding the scallion-ginger water in batches, stirring in one direction, until it is fully absorbed and the meat turns sticky and springy.

   ✅ Done when: The meat paste feels sticky and elastic (it 'takes strength') with no separated liquid.

4. 4

   Step 4

   

   To the seasoned, springy meat paste add the eggs, salt, five-spice powder, white pepper, cornstarch, and chicken bouillon. Stir again in the same direction until evenly combined.

   ✅ Done when: The mixture is uniform in color and texture, with the eggs and seasonings fully incorporated.

5. 5

   Step 5

   

   Stir in the prepared steamed bun crumbs. They keep the meatballs fluffy and round as they fry — the fatty pork would otherwise render and shrink, but the crumbs absorb that fat, giving meatballs that are crispy outside, tender inside, and melt in the mouth.

   ✅ Done when: The bun crumbs are evenly distributed and no longer visible as separate bits in the meat mixture.

6. 6

   Step 6

   Medium heat
   

   Heat plenty of oil in a wok to about 70% heat (roughly 350 F / 180 C), then lower to a steady medium-low flame. The oil must be deep enough for the meatballs to float freely without touching the bottom. Grab some meat mixture in your left hand and squeeze it up between your thumb and index finger so a ball emerges from the web of your hand. If it is not round enough, slide it back and squeeze again until you like the shape.

   ✅ Done when: The oil is hot enough for a test ball to sizzle and float, and you can form smooth, round meatballs.

7. 7

   Step 7

   Medium-high heatDeep-frying ↗
   

   With a spoon in your right hand, scoop each meatball from underneath and slide it into the oil; the oil should not be too hot at this point. Keep squeezing and adding more meatballs, then raise the heat slightly once all are in and fry until cooked through.

   ✅ Done when: The meatballs are cooked all the way through after frying.

8. 8

   Step 8

   Deep-frying ↗
   

   Do not stir the meatballs right after they go into the oil or they will break apart. Once they have fried for a while and formed a shell, use a spider or slotted spoon to gently push them along the bottom of the wok from the center outward until all the meatballs float on the surface of the oil.

   ✅ Done when: All the meatballs have set a crust and are floating on the surface of the oil.

9. 9

   Step 9

   Deep-frying ↗
   

   Fry to whatever color you prefer — lighter or deeper — but they must be cooked through. Freeze any extras; they are great for braising, sweet-and-sour sauce, pan-glazing, or meatball soup later.

   ✅ Done when: The meatballs reach your preferred golden color and are fully cooked inside.

10. 10

    Step 10

    

    Note: since the meat mixture contains eggs, it is normal for the oil to bubble up during frying.

    ✅ Done when: The bubbling subsides as the meatballs finish frying.