Meat Recipes - Pork Balls With Ginger

Ingredients

• 1 1/2lb (700g) ground pork

• 1 inch (2.5cm) piece of fresh green ginger, peeled and finely chopped

• 4 water chestnuts, drained and finely chopped

• 1 egg 1 tsp salt

• 1 tbsp soy sauce

• 5 tbsp cornstarch

• 1 tsp sugar

• 89 dried mushrooms, soaked in cold water for 30 minutes

• 1 bamboo shoot

• 1 red pepper, pith and seeds removed

• 1 green pepper, pith and seeds removed

• 8 tbsp vegetable oil

SAUCE

• 5 tbsp wine vinegar

• 5 tbsp dry sherry

• 2 tbsp sugar

• 2 tbsp tomato paste

• salt and pepper to taste

• 1 tsp cornstarch, mixed to a paste with 2 tbsp water

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Method:

1. Combine the pork, ginger, water chestnuts, egg, salt, soy sauce, 2 tablespoons of cornstarch and sugar thoroughly. Shape into walnut-sized balls. Put the remaining cornstarch on a plate and roll the balls in it to coat them.

2. Remove the mushrooms from the water and squeeze dry, and return it to high heat for 30 seconds. Add the remaining oil and reduce the heat to moderate. Heat for a further 30 seconds. Add the vegetables and stir-fry for 3 minutes.

3. Pour over the sauce and stir-fry for a further 3 minutes. Stir in the cornstarch mixture and stir-fry until the sauce becomes translucent and thickens. Pour over the pork balls and serve.