Free Chinese Recipes

Ingredients

• 550 g (1 1/4 lb) lean pork
• 10 ml (2 teaspoons) salt
• 30 ml (2 tablespoons) corn-flour
• 1 egg
• 30 ml (2 tablespoons) Chinese yellow wine or dry sherry
• 22 ml (1 q/w tablespoons) soy sauce
• 625 ml ( 1 1/4 pints) chicken stock
• 7 ml (1/2 tablespoon) finely chopped root ginger
• 3 stalks spring onion
• 4 medium tomatoes
• oil for deep-frying
• 4 slices root ginger
• 45 ml (3 tablespoons) vinegar
• 15 ml (1 tablespoon) sesame oil
• 15 ml (1 tablespoon) sugar

Serve 6-8

** Free Chinese Recipes **

Method:

1. Chop the pork finely. Put it in a basin; add the salt, corn flour, beaten egg, wine or sherry, soy sauce, 30 ml (2 tablespoons) stock and the chopped ginger. Mix them together thoroughly with a wooden spoon for at least 3-4 minutes.

2. Form the mixture into 4 meat balls. Cut the spring onions into medium-sized sections and each tomato into 5-6 thin slices.

3. Heat the oil in the deep-fryer. Lower 2 meat balls at a time to fry, totally immersed in the hot oil, for 6 minutes. Drain and place the meat balls in a casserole. Pour the rest of the chicken stock and vinegar over the meat balls and scatter the spring onion and ginger around them. Bring to the boil, and skim off any impurities.

4. Put the Casserole into an oven preheated to 200°C (400°F)/Gas 6 for 1 1/4 hours. Remove the onion and ginger with chopsticks or a perforated spoon.

5. Sprinkle the stock and meat balls with sesame oil. Return the casserole to the oven to cook at the same temperature for a further 30 minutes.

6. Place the meat balls in a deep-sided dish (3 balls in a triangle and the last on top). Surround them with sliced tomatoes and sprinkle the tomatoes with sugar.

7. Reduce the liquid in the casserole by a third over a high heat, and pour over the meat balls.