Name: Crispy Pork Balls (炸肉丸)
Yield: Yields 16 small meatballs, enough to serve 8 as an hors d’oeuvre, 2 as a main course with accompanying dishes.
Cuisine: Chinese
Ingredients: Sweet and Sour Dipping Sauce; Dijon Mustard Sauce; 4–6 cups peanut or corn oil, for deep-frying; 1 tablespoon finely chopped fresh coriander several grinds fresh black pepper; Coriandered Mustard Sauce; 1 small walnut-size nugget fresh ginger; 1 large egg; ¼ teaspoon coarse kosher salt; 2–3 tablespoons rice flour; 1 teaspoon Chinese rice wine or quality, dry sherry; 2 teaspoons thin (regular) soy sauce; 1 teaspoon Chinese or Japanese sesame oil (increase to 1¼ teaspoon for overly lean pork); ½ pound ground pork butt; 1 thin whole scallion, cut into 1½-inch lengths

Preparation info

Yields 16 small meatballs, enough to serve
8
as an hors d’oeuvre .

Difficulty
Easy

Appears in

The Modern Art of Chinese Cooking

By Barbara Tropp

Published 1982

About

Meatballs of all types are common throughout China. One finds them steamed, boiled, or fried—in soup, nested in casseroles, rolled in rice, or presented plain. In their simplest presentation they usually feature an intriguing texture and a sprightly dipping sauce, as in this recipe.