Free Recipe Basic Deep-Fried Porkballs
Recipe Type: Free Meat Recipes
Recipe Preparation: cook
Recipe Serves: 4
Ingredients for Basic Deep-Fried Porkballs Recipe
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
Basic Deep-Fried Porkballs Preparation
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 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 <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen’s MM Recipe Archive, .
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