INGREDIENTS

INSTRUCTIONS

Mince or grind pork and ginger root. 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. 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. Reheat  oil.
Return porkballs to fry 1 minute more. (Cut one open to make  sure meat
is no longer pink.) Drain on paper toweling. 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 scallion stalk or small onion, minced  :      
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, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
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Calories: 468
Calories From Fat: 391
Total Fat: 43.3g
Cholesterol: 72mg
Sodium: 1101.8mg
Potassium: 221mg
Carbohydrates: 4.4g
Fiber: <1g
Sugar: <1g
Protein: 13.9g