One 12-ounce piece boneless, skinless pork belly or ground pork
One 2-inch piece fresh ginger, peeled
1/2 cube vegetable bouillon
1 teaspoon cornstarch, plus more for rolling
1 teaspoon Chinese five-spice powder
1 teaspoon Shaoshing rice wine
Sea salt and freshly ground white pepper
1 large egg yolk, beaten
1/2 cup glutinous white rice, soaked overnight in cold water and drained
Black rice vinegar, chili oil, or soy sauce, for dipping, optional
You can also put the finely chopped pork into a standing mixer fitted with a paddle attachment and whip it to break down the fat and make a smooth, tender meatball. Add the flavoring ingredients and whip slowly until combined before rolling and steaming the pearl balls. They can also be steamed on a vegetable steamer basket fitted inside a large pot with a lid.
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