Pork In Golden Threads (Moo Sarong)

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#63762

This is a Thai dish made of pork meatballs wrapped in egg noodles and fried until crispy. It is served with a dipping sauce on the side.

photo of Moo Sarong (Pork In Golden Threads)

serves/makes:

ready in:
30-60 minutes

ingredients

4 Chinese dried black mushrooms
4 ounces dried Asian egg noodles
1 tablespoon finely minced cilantro stems (not the leaves)
1 tablespoon finely minced garlic
3/4 teaspoon freshly ground black pepper
1/2 pound ground pork
1/4 cup finely minced water chestnuts
1/4 cup finely minced bamboo shoots
1 egg yolk, lightly beaten
1 tablespoon cornstarch
3 cups oil, for frying
soy sauce, plum sauce, or dumpling sauce

directions

Soak the mushrooms in water for 20 minutes. Drain well then press out any excess water. Remove and discard the stems. Finely mince the mushroom caps and set aside.

Soak the egg noodles in hot water for 10-20 minutes or until softened. Drain well. Stir the noodles so they separate.

Combine the cilantro stems, garlic, and pepper in a mortar and grind to a paste with a pestle (or use a small food processor).

Place the ground pork in a bowl. Add the garlic paste, water chestnuts, black mushrooms, bamboo shoots, egg yolk, and cornstarch. Mix well.

Form the pork into meatballs using about 1 tablespoon of the mixture. Wrap each meatball with 2-3 egg noodles, working to cover the meatballs completely.

Heat the oil in a wok (or deep fryer) to 350 degrees F. Add the wrapped meatballs, in batches, and cook about 4 minutes or until the noodles are browned and the meatballs are cooked through. Remove the moo sarong from the oil with a slotted spoon and let drain on paper toweling.

Serve the moo sarong hot, warm, or at room temperature with a dipping sauce such as soy sauce, plum sauce, or dumpling sauce.