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Delicious Pork Skin Fish Balls from 51st Avenue/Broadway Cart in Elmhurst

Polecat Jan 29, 2012 06:31 PM

Those of you who know and/or roam the area frequently have definitely either seen or checked out this cart, on 51st Avenue a few paces off the corner of Broadway, hard by the building that used to be the Elmhurst public library.

She sells your basics - dumplings, noodles, cheung fun, fish balls and tea eggs, much like the two carts down by the NY Supermarket parking lot. This item, the Pork Skin Fish Balls, caught my eye during a walk a few months back, and I made a mental note to try them. To my delight, they were nothing like what I was expecting.

First off, I ordered them with the works, ie all sauces, with an extra helping of the red hot stuff. The fish balls were accompanied not just by the pork skins, but by chunks of daikon radishes, which was a very nice surprise. Not having ever had pork skin (not knowingly anyway), I didn't know at all what to expect - but guessed that they might be heavy, greasy, perhaps crisp and crackly as well (an after-the-fact google image search fleshes out - pardon the expression - several different preparations). Not the case at all. The skins were laden with crevices, sponge like, almost see-through and absorbent, subtle in flavor and not leaden at all. What I really liked about this dish was that it's pretty much all about the texture of the trio, with the balls, daikon and skins all adding something unique and working beautifully together. Most of the flavor came from the mixed sauces, which formed a soup in the small container.

I loved this dish. I ate it in my car which was parked around the corner and revelled in the moment, that complete satisfaction one gets from good street food. And, at three bucks, it's the best deal I've found all year. Highly recommended.

P.

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  1. scoopG RE: Polecat Jan 30, 2012 07:00 PM

    Thanks Polecat! Yet another reason to grab my taste buds, camera and metro card and high-tail it back to Elmhurst. Was the Pork Skin mixed with the flour ball, or in the interior of the fish ball with the meat, or as an added extra to the whole affair?

    3 Replies
    1. re: scoopG
      Polecat RE: scoopG Jan 30, 2012 08:15 PM

      No, the pork skin was separate from the fish balls and daikon. I had sort of expected what you described as well but in a way, with the sauces added in, it's kind of like a mini-stew or soup with the different elements. Give it a go.
      P

      1. re: scoopG
        Polecat RE: scoopG Jan 30, 2012 08:38 PM

        Here you go. Ugly beauties, aint they?
        P.

         
        1. re: Polecat
          scoopG RE: Polecat Jan 31, 2012 07:02 AM

          Hmmmmm. Thanks!

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