Pork ball
A pork ball is a Chinese meatball made from finely minced pork, starch, and sometimes cuttlefish to impart a "chewy" texture and added flavour.
Pork balls are a common part of the cuisines of Taiwan, China, Hong Kong and other parts of Asia, including Malaysia, Singapore, Indonesia in
Bali and Thailand. They are particularly popular in the Taiwanese city of Hsinchu, where an annual festival is dedicated to them. The name originally derives from Taiwanese: + . However, the first character is usually rendered as because its Mandarin pronunciation more closely matches the Taiwanese pronunciation of.
In Taiwan, pork balls are most commonly served in a soup called gongwan tang, which is essentially a clear broth topped with chopped coriander leaf and green onions. They are also served in various kinds of noodle soup, such as cart noodles and soup in Hong Kong.
In Vietnam, pork ball may be roasted or eaten with tomato sauce.
