Basic Deep-fried Porkballs

To accept so willingly of such hard conditions for us, and die so ignominiously upon the cross we had deserved! He knew the burden of sin, He knew the terrors of hell, yet He did not shrink from the imputation of the one, or the sufferings of the other; it was not a willingness founded upon ignorance, but upon a clear-sighted affection. He was willing to be reproached, that we might be glorified; He would be like to us, that we might be conformed to Him; and took our human nature, that we might in a sort partake of His divine.

Stephen Charnock

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs	Chinese	Meat	4	Servings

INGREDIENTS

1	lb	Pork
1		Fresh ginger root
1 1/2	T	Cornstarch
1	T	Water
1/2	t	Salt
2	t	Soy sauce
		Oil for deep-frying
		egg, beaten
		garlic clove, minced
		teaspoon sugar
		tablespoon sherry

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) ---------------------------------------------- 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