What’s the only thing better that a cookbook by an awesome chef? A notebook by an awesome chef like Harold Dieterle. The Top Chef season 1 winner and chef/owner of popular NYC restaurants Kin Shop, The Marrow and Perilla just launched Harold Dieterle’s Kitchen Notebook, a collection of recipes influenced by Italian, Thai and German cuisine. We’ve never been more excited to see all three cultures in one delicious place.
There’s a symbiotic relationship between the meatballs and broth in this recipe, each imbuing the other with its flavors. This is a useful soup when you’re under the weather, because the spice and salty soy are very invigorating and soothing. The fried garlic is not made at home but rather a high-value garnish available for purchase.
- 3 tablespoons blended oil or neutral oil such as canola
- 2 cloves garlic, minced
- 2 tablespoons fresh ginger, peeled and minced
- 1 pound ground pork (preferably pork shoulder)
- 1/2 cup panko bread crumbs
- 1 large egg
- 1/4 cup Sriracha sauce
- 1 tablespoon Thai basil (regular basil may be substituted), thinly sliced
- kosher salt
- freshly ground white pepper
- 1 quart chicken stock, preferably homemade
- 1 tablespoon fish sauce
- 1 tablespoon black sweet soy sauce
- 2 baby bok choy, quartered through the root
- 1 tablespoon fried garlic
For the meatballs:
- Preheat the oven to 400°F.
- Line a baking sheet with parchment paper and set aside.
- Heat 2 tablespoons of the oil in a large, heavy sauté pan over medium heat.
- When the oil is shimmering, add the fresh garlic and 1 tablespoon of the ginger and cook until softened but not browned, about 2 minutes.
- Use a slotted spoon to transfer the garlic and ginger to a medium bowl, leaving the oil behind, and set aside to cool for 6 minutes.
- Add the pork, bread crumbs, egg, sriracha and basil to the bowl.
- Season with salt and pepper and mix by hand just until incorporated.
- Roll the meat mixture into 16 balls, each about the size of a golf ball, and place a few inches apart on the prepared baking sheet.
- Bake until the meatballs are cooked through (a paring knife inserted into the center of a meatball will be warm to the touch when removed; or test with a meat thermometer, stopping cooking after they register 145°F, being careful not to overcook them because they will be braised in the soup), about 15 minutes.
- Remove the sheet from the oven and set aside.
For the soup:
- Heat the remaining 1 tablespoon oil in a Dutch oven or large soup pot over medium heat.
- When the oil is shimmering, add the remaining 1 tablespoon ginger and cook until fragrant, about 1 minute.
- Pour in the stock and bring to a simmer, then stir in the fish sauce and soy sauce.
- Add the cooked meatballs to the pot.
- Simmer them in the liquid, adjusting the heat as necessary to prevent the liquid from boiling, about 20 minutes.
- Stir in the bok choy and cook until tender, about 2 minutes more.
- To serve, divide the soup, bok choy and meatballs equally among 4 bowls. Garnish with fried garlic and serve.
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