Yield: 4 Servings
|1 slice||Fresh ginger root|
|2 teaspoons||Soy sauce|
|Oil for deep-frying|
|1||garlic clove, minced|
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 ½ teaspoon curry powder; or add any or all of the following:
: 1 scallion stalk or small onion, minced : ¼ cup dried black mushrooms (soaked), minced : ¼ 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, .