Pork ball
Gongwan, or pork meatballs | |
| Type | Meatball |
|---|---|
| Main ingredients | Pork, starch |
| Pork ball | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Traditional Chinese | 貢丸 | ||||||||||
| Simplified Chinese | 贡丸 | ||||||||||
| Literal meaning | pounded balls | ||||||||||
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| Alternative Chinese name | |||||||||||
| Traditional Chinese | 摃丸 | ||||||||||
| Simplified Chinese | 扛丸 | ||||||||||
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Pork balls, also called kòng-ôan or gongwan, are Chinese meatballs made from finely minced pork, starch, and sometimes cuttlefish to impart a "chewy" texture and added flavour. They are a common part of the cuisines of Taiwan, China, and other parts of Asia, including Malaysia, Singapore, Philippines, Indonesia in Bali and Thailand.