Title: Basic Deep-Fried Porkballs
Yield: 4 Servings
1 lb Pork
1 sl Fresh ginger root
1 1/2 tb Cornstarch
1 tb Water
1/2 ts Salt
2 ts Soy sauce
Oil for deep-frying
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
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.
From , ISBN 0-517-65870-4. Downloaded
from Glen’s MM Recipe Archive, http://www.erols.com/hosey.