Cherry & Dennis Helper Habitat
Filipino Miswa Patola Pork Meatball Soup
菲律賓絲瓜豬肉丸麵線湯
Recipe overview
Tender sponge gourd, pork meatballs and fine miswa noodles make a light soup meal for four.
01
Ingredients
Main ingredients
- 400 g Minced pork
- 500 g Sponge gourd
- 160 g Miswa noodles
- 120 g Onion
- 3 cloves Garlic
- 1.5 litres Unsalted chicken stock
Meatball seasoning
- 1 tbsp Light soy sauce
- 1 tbsp Cornstarch
- 1 Egg
- 1/4 tsp Black pepper
Soup seasoning
- 1 tbsp Fish sauce
- 1 tbsp Oil
02
Tools
- Lidded soup pot
- Large bowl
- Board and knife
- Two spoons
- Food thermometer
03
Steps
Step 1
Keep pork cold
Keep minced pork refrigerated and use a dedicated bowl and utensils.
Step 2
Mix the meat
Add soy, cornstarch, egg and pepper and stir one way for 2 minutes.
Step 3
Portion meatballs
Use wet spoons to make about 24 even small balls, then refrigerate.
Step 4
Prepare the gourd
Peel hard ridges and skin, wash and cut into 1.5 cm slices.
Step 5
Fry aromatics
Heat oil and cook onion and garlic over medium heat for 2 minutes.
Step 6
Boil the broth
Add stock and fish sauce and bring to a full boil.
Step 7
Add meatballs
Lower to a gentle bubble and add one by one; keep raw-pork tools away from cooked food.
Step 8
Cook meatballs
Cook over medium heat 7 minutes, nudging gently to prevent sticking.
Step 9
Add the gourd
Add gourd and cook 5 minutes until tender but intact.
Step 10
Check doneness
The largest meatball centre must reach 75°C; cook longer and recheck if needed.
Step 11
Cook noodles
Add miswa, stir gently and cook about 2 to 3 minutes or to package direction.
Step 12
Divide and serve
Taste, divide 24 meatballs and noodle soup evenly into four bowls and serve hot.
Common mistakes
- Do not skip ingredient cleaning and safety checks.
- Do not use excessive heat that burns food before the centre cooks.
- Keep raw and cooked food and utensils separate.
- Do not leave the finished dish at room temperature.
Tips
Control heat, timing and texture in sequence, then adjust seasoning at the end.
