Chinese Pork Balls...

This is very easy and quick dish to make. Think of it more as a starter or a finger food - perfect for a party, a night in front of TV or quick light lunch! Not a lot of work and it can be made in advance - just put already shaped meatballs in the fridge. The meatballs turned out to be very nice also when cold. There's a heat and a bit of spice - but not too much, just a hint, it's a more of a "bow" towards the Asian cuisine, rather than an "authentic" recipe. But I liked it that way, and because they were quite mild, my two little girls enjoyed them too :)

meatballs pat whelan

The recipe comes from a great cookbook "An Irish butcher shop" by PatWhelan.

How to make it...

- 500 g pork, finely minced
- 1 shallot, peeled and finely chopped
- 2 cloves of garlic, peeled and finely chopped
- 1/4 teaspoon ground ginger
- 2 tablespoons cornflour
- 1 teaspoon sherry
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- oil for deep frying

Mix together all the ingredients except the oil and, with moistened hands, shape the pork into small balls, roughly the size of a walnut.
Heat the oil in a deep fryer/pan and fry the pork balls until browned. Lift out and drain on some kitchen paper.
Serve immediately with sweet and sour sauce or chili sauce.


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