Serves: 4
Total Calories: 18
1. Mince or grind pork and ginger root.
2. Blend cornstarch and cold water to a paste, then stir in salt and soy sauce. Add to pork and ginger and mix well. Form into walnut-size balls, but do not overhandle or pack too tightly. Meanwhile heat oil.
3. Add porkballs one at a time, and deep-fry several at once, turning frequently for even cooking. When porkballs float, remove from pan and let cool slightly.
4. Reheat oil. Return porkballs to fry 1 minute more. (Cut one open to make sure meat is no longer pink.) Drain on paper toweling.
5. Serve with a swcet-and-pungent sauce poured over, or with a pepper-salt mix (see Seasonings and Sauces). Or serve as an hors d'oeuvre on a bed of lettuce strips.
NOTE: Use pork that has some fat. When using cuts such as shoulder or butt, remove skin before mincing.
VARIATIONS:
* For the minced ginger, substitute 1 teaspoon ginger juice.
* In step 2, add to meat mixture 1/2 teaspoon curry powder or add any or all of the following:
1 egg, beaten
1 scallion stalk or small onion, minced
1 garlic clove, minced
1 teaspoon sugar
1 tablespoon sherry
1/4 cup dried black mushrooms (soaked), minced
1/4 cup water chestnuts, minced or celery, chopped
few drops of sesame oil
* In step 3, before deep-frying, dredge porkballs lightly in cornstarch or dredge in cornstarch and dip in beaten egg.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Basic Deep-Fried Porkballs recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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