Taiwanese Deep-Fried Squid Balls Recipe

Ingredients (8)

• 12 ounces (340g) cleaned squid bodies (about 4 medium squid), cut into 1-inch squares, divided
• 2 1/3 ounces (75g) skinless fatty pork belly or pork fatback, cut into 1-inch cubes
• 1 1/2 teaspoons (6g) granulated sugar
• 3 teaspoons (9g) Diamond Crystal kosher salt, plus more to taste; for table salt use half the volume or the same weight
• Scant 1/2 teaspoon ground white pepper, plus more to taste
• 1/4 cup plus 3 tablespoons (55g) sweet potato or tapioca starch
• 1 ounce (28g) ice (about 1 ice cube)
• 6 cups peanut, canola, or other neutral oil, for deep-frying