I’ve succeeded with chicken balls in the past. Most recipes suggest too much baking powder and too thin a batter. It really needs to be as stodgy as fùck. Also, garlic powder in the batter.
How did you get the pork authentically gristly?
I boiled it first, let it cool, the chopped it into gobbets.
Originally Posted by Burney
Posting Permissions
Reply With Quote