Deep-Fried Pork Balls

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::Deep-Fried Pork Balls

*3.5 oz (100 g) Chinese
yam, peeled (or
substitute potatoes)
*14 oz (400 g) lean and
fat pork
*2 t. rice wine
*1 t. soy sauce
*2 t. salt
*1 t. fresh ginger, chopped
*1 egg, beaten
*3 T. (50 g) cornstarch
(cornflour)
*9 oz (250 ml) vegetable
oil for deep-frying
*1 t. scallions, chopped
*1 large fennel (substitute
1 clove of star anise)
*2 c. (500 ml) meat stock

Method:

1. Boil, peel and mash the yam or potato. Mince the pork and mix with the yam mash, rice wine, 1 t of the soy sauce, salt, and 1 t of the ginger. Stir in one direction until the pork and yam paste stiffens, then shape it lightly into four flattened balls. Mix the egg, cornstarch, and 1 t soy sauce into a paste and coat the balls. 2. Heat the oil in a wok over medium heat to moderately hot, 212F (100C). Deep-fry the meatballs until they are reddish-brown, drain, and place in a heat- proof bowl. 3. Add the scallion, the remaining 0.75t ginger, the fennel, and the stock, and place the bowl in a steamer. Steam the meatballs until done. Discard the scallions, ginger, and fennel. Remove and serve.

Total time:

55m

Cooking technique:

deep-frying

Cuisine:

Beijing

Food menu:

pork

Cholesterol:

33mg

Carbohydrates:

30g