Clear tapioca pearls with roasted pork in ginger syrup

By Helen's Recipes Published: December 21, 2022

  • Yield: 4 Servings

Originated from the imperial city of Hue, this unique dessert features clear tapioca pearls/balls with roasted pork filling and are served with ginger syrup to balance ying and yang.

  • In a small bowl, combine 50g starch with 100ml hot water and stir well until a paste is formed. Transfer the paste into the large mixing bowl with the remaining starch and knead well till a smooth dough is formed. Cover with saran wrap and leave to sit for 5 mins.
  • To make the filling, bring a small saucepan of water to a boil. Add diced roasted pork and blanch for 30 seconds. Then remove with a slotted spoon and transfer to a small pan set over medium high heat. Stir and cook for 5 minutes to render out some of the fat. When the pork is golden on the edges, transfer to a bowl. To the remaining liquid fat in the pan, add sugar and wait until melted and get caramelized. Then return the pork to the pan, add mushroom, salt and stir well for 2 minutes. Take off heat.
  • Pinch a teaspoon amount of the dough and roll into a small pearl. Then flatten it out into a thin disk and place 1/2 tsp of the filling in the center. Gather the edges and pinch to seal. Roll the pearls between your palms to shape into a nice small round ball, making sure the dough fully cover the filling and there is no leakage. Repeat until finish all dough and filling.
  • Bring a saucepan filled halfway of water to a boil. Gently drop in the balls and cook until they float to the surface, for about 2 minutes. Then turn off heat and cover, leave to sit for another 5 minutes. Then transfer to an ice water bath with a slotted spoon. The balls will turn somewhat translucent that you can see through the filling.
  • To make ginger syrup, combine water, sugar, ginger, salt in a saucepan and bring to a boil over high heat until all solids are dissolved. Then drop in the cooked balls and bring to a boil again. Take off heat. Divide into serving bowls and garnish with a sprinkle of roasted sesame seeds. Serve warm.