Pork Chicharon Meatballs Recipe

In a large bowl, beat the egg with the dried herbs. Season with salt and ground black pepper. Add ground pork and crushed chicharon. Using your hands, mix ingredients together until well combined. Form into balls.

In a frying pan placed over medium heat, pour in enough oil to cover half the meatballs. Pan fry meatballs until browned on all sides. Drain on paper towels. Then set aside.

In a medium stockpot placed over medium heat, heat olive oil. Sauté onion and garlic until fragrant. Pour in tomato and apple juices, hot sauce, and ketchup. Bring to a boil. Simmer 3 minutes. Turn off heat and, just before serving, stir in cream. Ladle into shallow bowls. Serve hot with the meatballs.

 

Recipe originally published in the August 2015 issue of Good Housekeeping.