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Hoisin-Glazed Pork Meatballs with Rice

Hoisin-Glazed Pork Meatballs with Rice reads umami 6.5, richness 5.1 and salinity 4.7 on Palate's 0–10 flavor X-ray — a Chinese-American main, about 51 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 7.2 / 10
• Sweet & Fruity — 3.8 / 10
• Sour & Bright — 3.2 / 10
• Bitter & Earthy — 1.0 / 10
• Rich & Fat — 6.3 / 10
• Aromatic & Spice — 3.8 / 10

The measured notes (of 18)

Umami 6.5 · Richness 5.1 · Salinity 4.7 · Nutty 4.0 · Sweetness 3.8 · Allium 3.4 · Sourness 3.2 · Funk & Ferment 2.4 · Warm Spice 2.0 · Herbaceous 2.0 · Floral 1.5 · Earthy 0.9 · Bitterness 0.8

What's in it (17)

• steamed jasmine rice — 355 g
• water — 710 g
• pork — 680 g
• bread crumbs italian style — 118 g
• egg — 100 g
• scallions — 500 g
• garlic — 9 g
• ginger — 15 g
• soy sauce — 15 g
• dark sesame oil — 5 g
• salt — 5 g
• vegetable oil — 14 g
• hoisin sauce — 118 g
• rice wine vinegar — 22 g
• water — 79 g
• cornstarch — 5 g
• ground toasted sesame seeds — 5 g

Time & effort: about 51 min · effort: involved

Nutrition (per 100 g, engine-estimated): 111.1 kcal, 6 g protein, 5.7 g fat, 8.8 g carbs

Dietary: Contains meat · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Rinse the rice under cold water until it runs clear, then combine with the 3 cups water in a medium saucepan and bring to a boil over high heat. Cover, reduce the heat to low, and simmer until the water is fully absorbed and the rice is tender, 18 to 20 minutes; keep covered off the heat while you make the meatballs.
2. In a large bowl, combine the ground pork, panko, egg, the sliced white parts of the scallions, garlic, ginger, soy sauce, sesame oil, and salt. Mix gently with your hands just until combined, about 1 minute — overworking will make the meatballs dense.
3. Shape the mixture into 16 meatballs, about 3 tablespoons each, rolling them lightly between your palms so they hold together without being packed tight.
4. Heat the vegetable oil in a large nonstick or cast-iron skillet over medium-high heat. Add the meatballs in a single layer, working in two batches if your skillet is crowded, and sear undisturbed until deeply browned on the first side, 3 to 4 minutes.
5. Turn the meatballs and continue cooking, turning occasionally, until browned on all sides and cooked through to 160°F at the center, 6 to 8 minutes more. Transfer to a plate.
6. Whisk together the hoisin sauce, rice vinegar, and water in a small bowl, then whisk in the cornstarch until no lumps remain.
7. Pour the hoisin mixture into the same skillet over medium heat, scraping up the browned bits from the bottom, and simmer, stirring often, until the glaze thickens enough to coat the back of a spoon, 2 to 3 minutes.
8. Return the meatballs and any accumulated juices to the skillet and turn to coat evenly in the glaze; simmer until glossy and clinging, about 2 minutes.
9. Fluff the rice with a fork and divide among bowls. Top with the glazed meatballs, spoon over any remaining glaze in the skillet, and finish with the sliced scallion greens and sesame seeds.

Dishes with a similar flavor shape

• Crispy Sesame Tofu — Chinese-American
• Grilled Sesame Soy Flank Steak — Fusion
• Egg Roll Bowl with Ground Turkey — Chinese-American
• Teriyaki Chicken Meatballs — Japanese
• Ground Turkey Teriyaki Bowl — Japanese

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.