Title: Basic deep-fried porkballs
 Categories: Meat
      Yield: 4 Servings
 
      1 lb Pork
      1 sl Fresh ginger root
  1 1/2 tb Cornstarch
      1 tb Water
    1/2 ts Salt
      2 ts Soy sauce
           Oil for deep-frying
 
     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 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, 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.
  
  From , ISBN 0-517-65870-4.