Serves: 5
Total Calories: 258
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.
This Basic Deep Fried Porkballs recipe is from the Cook'n Deep Fried Cookbook. Download this Cookbook today.
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