Basic Deep Fried Porkballs Recipes

Steps:

• Heat about 4 inches of oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Fry pork belly squares in batches until golden brown, about 5 minutes. Drain on paper towels.
• Heat about 4 inches of oil in another large saucepan to 425 degrees F (218 degrees C).
• Fry pork belly squares in batches a second time until skin "pops," 30 seconds to 1 minute. Drain on fresh paper towels.

Steps:

• 1. Mince or grind pork and ginger root. 2. Blend cornstarch and cold water to a paste, then stir in salt and soy sauce. Add to pork and ginger and mix well. Form into walnut-size balls, but do not overhandle or pack too tightly. Meanwhile heat oil. 3. Add porkballs one at a time, and deep-fry several at once, turning frequently for even cooking. When porkballs float, remove from pan and let cool slightly. 4. Reheat oil. Return porkballs to fry 1 minute more. (Cut one open to make sure meat is no longer pink.) Drain on paper toweling. 5. Serve with a swcet-and-pungent sauce poured over, or with a pepper-salt mix (see Seasonings and Sauces). Or serve as an hors d'oeuvre on a bed of lettuce strips. NOTE: Use pork that has some fat. When using cuts such as shoulder or butt, remove skin before mincing. VARIATIONS: * For the minced ginger, substitute 1 teaspoon ginger juice. * In step 2, add to meat mixture 1/2 teaspoon curry powder or add any or all of the following: 1 egg, beaten 1 scallion stalk or small onion, minced 1 garlic clove, minced 1 teaspoon sugar 1 tablespoon sherry 1/4 cup dried black mushrooms (soaked), minced 1/4 cup water chestnuts, minced or celery, chopped few drops of sesame oil * In step 3, before deep-frying, dredge porkballs lightly in cornstarch or dredge in cornstarch and dip in beaten egg. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Steps:

• 1. Mince or grind ginger root (and pork if not already ground).2. Blend cornstarch and cold water to a paste, then stir in salt and soy sauce. Add to pork and ginger and mix well. Form into walnut-size balls, but do not overhandle or pack too tightly. Meanwhile heat oil in deep fryer.3. Add porkballs one at a time, and deep-fry several at once, turning frequently for even cooking. When porkballs float, remove from pan and let cool slightly.4. Reheat oil. Return porkballs to fry 1 minute more. (Cut one open to make sure meat is no longer pink.) Drain on paper toweling.5. Serve with a sweet-and-pungent sauce poured over, or with a pepper-salt mix (see recipe "Basic Pepper-Salt Mix"). Or serve as an hors d'oeuvre on a bed of lettuce strips.NOTE: Use pork that has some fat. When using cuts such as shoulder or butt, remove skin before mincing.VARIATIONS: For the minced ginger, substitute 1 teaspoon ginger juice.In step 2, add to meat mixture 1/2 teaspoon curry powder or add any or all of the following:1 egg, beaten1 scallion stalk or small onion, minced1 garlic clove, minced1 teaspoon sugar1 tablespoon sherry1/4 cup dried black mushrooms (soaked), minced1/4 cup water chestnuts, minced or celery, choppedfew drops of sesame oilIn step 3, before deep-frying, dredge porkballs lightly in cornstarch or dredge in cornstarch and dip in beaten egg.

Steps:

• Put the self raising flour into bowl. Add a tsp of baking powder. Add seasoning. Gradually add water until you have a smooth double cream consistency - not too runny.
• Cut up pork into cubes around 1 inch or slightly smaller. Dip in flour and then dip in the batter.
• Heat up some oil in a pan, wok or deep fat fryer. It requires a good amount if you are using a pan - you want the balls to be submerged in the oil. Remember to turn the heat down once it gets to the right temperature. And remember to never leave unattended.
• Add the coated pork to the hot oil, a few at a time. You want them to go a nice golden brown colour - will take about 4-6 minutes.
• Take out and blot on kitchen roll. You can serve these immediately or cool them down and freeze.