https://www.lifestylefood.com.au/recipes/8338/chinese-pork-balls

LifestyleFOOD.com.au

Passed down from my mum, always in demand.

Ingredients

  • 500g minced pork

  • 230g can water chestnuts

  • 60g ham

  • 6 shallots or spring onions

  • 2.5 cm piece green ginger

  • 1 tablespoon soy sauce

  • salt and pepper

  • cornflour

  • oil for deep frying

  • Sauce.

  • 1/2 cup water

  • 1/2 cup tomato sauce

  • 2 tabspoon vinegar

  • 2 teaspoon soy sauce

  • 1/4 cup brown sugar

  • 1 tablespoon worcestershire sauce

Method

  • 1.

    Put pork, finely chopped waterchestnuts, finely diced ham, chopped shallots, grated ginger, soy sauce, salt and pepper into mixing bowl, mix ingredients together with hands and refrigerate for an hour.

  • 2.

    Rolled heaped teaspoonfuls of pork mixture into small balls. Put on trays which have been lined with aluminium foil. Refrigerate several hours until firm.

  • 3.

    Toss pork balls lightly in cornflour, shake off excess. Lower pork balls a few at a time into deep hot oil. Fry until golden brown, drain well. Remove pork balls to serving dish, accompany with sauce, serve hot.

  • 4.

    Sauce: Combine water, tomato sauce, vinegar, sugar, worcestershire sauce and soy sauce in small saucepan. Stir over low heat until sauce boils. Reduce heat, simmer gently for 2 minutes. (I add cornflour to thicken).

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 416kj
  • Fat Total 21g
  • Saturated Fat 6g
  • Protein 29g
  • Carbohydrate 25g
  • Sugar 12g
  • Sodium 799mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by Report
Can you prepare them the night before?
Posted by Report
And how many does it make up?