Crowbar for Chinese style meat balls it more falls into dumplings,there are a lot of different kinds.
We use a char Siu (bbq) package made by NOH from Hawaii you just add it into ground meat or take a pork loin and coat it then let in marinade over night then into over or if you like smoke smoker. Its restaraunt quality we use it like that to make whole bbq pig with crispy skin for our pig roasts.
We also use it in sausages to make a less fatty version of Chinese sausages which is our 3rd best seller.
For the one dish we get 3 meals from is the neck bones. First the raw neck bones with salt a little garlic into pressure cooker at full pressure for 5 hours (just hot enough no steam escapes)
The bones are takes out and meat is separated and we have bone broth.
The meat is then used in pulled meat sandwiches after spiced and mixed with caramelized onions and spices depending on what type of pulled meat sandwich you desire.
The left over meat (if any we use a 22liter presure cooker) we grind and add some binding starch (rice flour , crackerso, corn starch ect) then you use a bit of the bone broth and cook the dumplings or meat balls server rice with saffron. ( Iranian not American saffron)
We use the necks because hard to debone and it’s mainly cut off from.the animal carcasses as we process them. 15 necks is one pressure pot full. Pigs around the 220 lb live weight.