Recipe - Basic Deep-Fried Porkballs

1 pound Pork
1 sl Fresh ginger root
1 One half tablespoon Cornstarch
1 tablespoon Water
One half teaspoon Salt
2 teaspoon Soy sauce
Oil for deepfrying

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 walnutsize balls,
but do not overhandle or pack too tightly. Meanwhile heat oil.

3. Add porkballs one at a time, and deepfry 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 sweetandpungent sauce poured over, or with a
peppersalt mix (see recipe "Basic PepperSalt 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 One half 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

: One fourth cup dried black mushrooms (soaked), minced

: One fourth cup water chestnuts, minced; or celery, chopped

: few drops of sesame oil

In step 3, before deepfrying, dredge porkballs lightly in cornstarch;
or dredge in cornstarch and dip in beaten egg.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.