Basic Deep Fried Porkballs: The Best Basic Deep Fried Porkballs Recipe from Cook'n

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	Basic Deep Fried Porkballs

Serves: 5

Print this Recipe

   1 pound ground pork
   1 slice fresh ginger root
   1 1/2 tablespoons cornstarch
   1 tablespoon water
   1/2 teaspoon salt
   2 teaspoons soy sauce
   Oil for deep frying

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1. Mince or grind ginger root (and pork if not already ground).
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 in deep fryer.
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 sweet-and-pungent sauce poured over, or with a pepper-salt mix (see recipe "Basic Pepper-Salt Mix"). 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.

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