Pro Tips
Banana pith (the soft inner core of the banana stalk) is surprisingly accessible — ask at your local Asian market or from banana growers. It should be peeled of the tough outer layers, then grated or finely chopped. The more pith you use relative to pork, the lighter and more traditional the texture. Don't overwork the meat mixture or the balls become dense.
Cooking Tips
Score the fat cap in a crosshatch pattern before cooking — this helps render the fat evenly and creates a crisper texture. Let pork rest for 5–10 minutes after cooking before slicing. This redistributes juices so every bite stays moist.
Ingredient Substitutions
Pork alternatives: Chicken thighs work well in most pork recipes (they stay moist like pork does). For a leaner option, use turkey breast or firm tofu. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Uvud Balls
A comforting Ivatan specialty from Batanes, Uvud Balls are savory meatballs made from the pith of banana plants mixed with ground pork, simmered in a light savory broth. The banana pith gives these meatballs a uniquely light, porous texture that soaks up the broth beautifully. This humble comfort food is a staple at Ivatan family tables — proof that the best Filipino dishes often come from the most resourceful use of local ingredients.
Instructions
- Peel the banana pith, removing all tough outer fibers. Grate or finely chop the soft inner core into small pieces.
- In a large bowl, combine the grated banana pith with ground pork, chopped onion, minced garlic, fish sauce, salt, and pepper.
- Mix everything together with your hands until just combined — don't overwork the mixture or the balls will become dense.
- Shape the mixture into medium-sized balls, about the size of a golf ball (about 2 inches in diameter). You should get 12-15 balls.
- Bring 6 cups of water or chicken broth to a gentle simmer in a large pot over medium heat.
- Carefully drop the meatballs into the simmering broth. Cook for 15-20 minutes until the balls are cooked through and float to the surface.
- Skim any foam from the surface of the broth for a cleaner taste.
- Ladle the Uvud Balls and broth into bowls. Garnish with chopped green onions.
- Serve with a wedge of calamansi on the side for a squeeze of citrus brightness over the savory broth.
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Pro Tips & Troubleshooting
Cooking Tips
Let pork rest for 5–10 minutes after cooking before slicing. This redistributes juices so every bite stays moist.
Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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