Ingredients
-
3
-
1 1/2
-
3
-
2
-
1
-
4
-
1 1/2
-
1
-
-
-
-
1 3/4
-
1 1/4
-
1/4
-
2/3
Directions
Chinese Pork Balls, From The Essential New York Times Cookbook, From The Essential New York Times Cookbook
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Steps
|
1
Done
|
Make the Pork Balls: Place Water Chestnuts, Scallions, Pork, Salt, Soy Sauce, and Eggs in a Large Bowl. Mix With Hands. Add Bread Crumbs and Ginger and Mix Well. Chill Mixture For 1 Hour. |
|
2
Done
|
Shape Into 1 Inch Balls and Roll in Cornstarch. |
|
3
Done
|
Heat 2 Inches of Oil to 370 Degrees in a Deep Skillet or Large Pot. Carefully Drop Balls Into Oil One at a Time, a Dozen Per Batch. Fry the Balls For About 1 to 2 Minutes, or Until They Are Golden Brown. Break One Open to Make Sure It Is Cooked Through; There Should Be No Pink Left. Drain on Paper Towels. Reheat Oil Between Batches. |
|
4
Done
|
Prepare the Sauce: Place Pineapple Juice, Vinegar, Soy Sauce, Sugar, Broth, and Ginger in a Saucepan and Bring to a Boil. Mix Cornstarch With Water and, Using a Whisk, Stir Into the Boiling Mixture. Cook, Stirring, For 3 Minutes. Then Reduce Heat to Very Low. |
|
5
Done
|
Place Pork Balls in Chafing Dish and Stir in Enough Sauce to Coat. |
