pork ball

{{Short description|Traditional Taiwanese pork dish}}

{{ref improve|date=February 2013}}

{{Infobox prepared food

| name = Pork ball

| image = 海瑞-原味豬肉摃丸.jpg

| image_size = 300px

| caption = Gongwan, or pork meatballs

| alternate_name =

| country =

| region =

| creator =

| course =

| type = Meatball

| served =

| main_ingredient = Pork, starch

| variations =

| calories =

| other =

}}

{{Chinese

| pic =

| piccap =

| picsize =

| t = 貢丸

| s = 贡丸

| l = pounded balls

| p = gòngwán

| poj = kòng-ôan

| t2 = 摃丸

| s2 = 扛丸

| p2 = n/a

| poj2 = kòng-ôan

}}

Pork balls, also called kòng-ôan or gongwan, are Chinese meatballs made from finely minced pork, starch, and sometimes cuttlefish to impart a "chewy" texture and added flavour. They are a common part of the cuisines of Taiwan, China, and other parts of Asia, including Malaysia, Singapore, Philippines, Indonesia in Bali, and Thailand.