An adaptation of a Chinese recipe, Pork Balls with Ginger may be served as part of a Chinese meal or on its own with boiled rice or noodles.
1| lb. minced pork
1-inch piece fresh root ginger, peeled and finely chopped
4 canned water chestnuts, drained and finely chopped
1 teaspoon salt
1 tablespoon soy sauce
5 tablespoons cornflour
1 teaspoon sugar
8 dried mushrooms, soaked in warm water FOR 20 minutes
1 canned bamboo shoot
1 red pepper, white pith removed and seeded
1 green pepper, white pith removed and seeded
8 tablespoons vegetable oil
5 tablespoons wine vinegar
5 tablespoons dry sherry
2 tablespoons sugar
2 tablespoons tomato puree
1 teaspoon salt
½ teaspoon pepper
1 teaspoon cornflour dissolved in
2 tablespoons water
In a medium-sized mixing bowl, combine the pork, ginger, water chestnuts, egg, salt, soy sauce, 2 tablespoons of cornflour and the sugar together. Using your hands, knead and mix the ingredients thoroughly. Shape the mixture into walnut-sized balls. Put the remaining cornflour on a large plate. Roll the pork balls in the cornflour . Set aside.
Remove the mushrooms from the water and squeeze them dry. Remove and discard the stalks. Put them, and the other vegetables, on a chopping board and cut them into small equal-sized dice. Set aside.
In a large frying-pan, heat 6 tablespoons of the oil over high heat. When the oil is hot, reduce the heat to moderately low. Add the pork balls and fry them, turning them frequently, for 15 minutes or until they are cooked through, and are crisp and golden brown. Transfer the pork balls, as they brown, to a warmed serving dish. Cover the dish and keep the pork balls hot while you cook the vegetables and make the sauc.e.
In a small mixing bowl, combine all the ingredients for the sauce except the cornflour . Set aside.
Pour off and discard the oil in the frying-pan. Rinse the pan, wipe it dry with kitchen paper towels and return it to high heat for 30 seconds. Add the remaining oil. Reduce the heat to moderate and heat the oil for 30 seconds. Add the Succulent Pork Balls with Wine Sauce ready to be baked until crisp. vegetables and fry them, stirring constantly, for 3 minutes. Pour over the sauce mixture and cook, stirring constantly, for a further 3 minutes. Stir in the dissolved cornflour . When the sauce thickens and becomes translucent, remove the pan from the heat and pour the sauce over the pork balls. Serve immediately.