Four Happiness Pork
Balls
Ingredients
3 1/2 oz (100g) Chinese
Yam, , peeled (or substitute potatoes)
1 egg, beaten
14 oz (400g) lean and fat pork
3 tbsp (50 g ) cornstarch (corn flour)
2 tsp. rice wine
9 oz (250 ml) vegetable oil for deep-frying
1 tsp. soy sauce
1 tsp. scallions , chopped
2 tsp. salt
1 large fennel ( substitute 1 clove of star
anise)
1 tsp. fresh ginger, chopped
2 cups (500ml) meat stock 1/4 tsp. MSG (optional)
Directions
- Boil, peel and mash the yam or potato.
Mince the pork and mix with the yam mash,
MSG, rice wine, 1 tsp. of the soy sauce,salt,
and 1 tsp. of the ginger. Stir in one
direction until the pork and yam paste
stiffens, then shape it lightly into four
flattened balls. Mix and egg, cornstarch,
and 1 tsp. soy sauce into a paste and
coat the balls.
- Heat the oil in wok over medium heat
to moderately hot, 212oF (100oC). Deep-fry
the meatballs until they are reddish-brown,
drain, and place in a heat-proof bowl.
- Add the scallion, the remaining 3/4
tsp. ginger, the fennel, and stock, and
place the bowl in a steamer. Steam the
meatballs until done. Discard the scallions,
ginger and fennel. Remove and serve.
