Prep 1 hr
Cook 1 hr
From The Essential New York Times Cookbook
- 3 (5 ounce) cans water chestnuts, drained and chopped
- 1 1⁄2 cups finely chopped scallions
- 3 lbs lean ground pork
- 2 teaspoons salt
- 1 tablespoon soy sauce
- 4 large eggs, lightly beaten
- 1 1⁄2 cups bread, crumbs
- 1 tablespoon finely chopped fresh ginger
- cornstarch, for dusting
- oil (for deep frying)
- 1 3⁄4 cups unsweetened pineapple juice
- 1 1⁄4 cups cider vinegar
- 1⁄4 cup soy sauce
- 2⁄3 cup sugar
- 1 1⁄2 cups chicken broth
- 3 tablespoons finely chopped cystallized ginger
- 1⁄2 cup cornstarch
- 1 cup water
- Make the Pork Balls: Place water chestnuts, scallions, pork, salt, soy sauce, and eggs in a large bowl. Mix with hands. Add bread crumbs and ginger and mix well. Chill mixture for 1 hour.
- Shape into 1 inch balls and roll in cornstarch.
- Heat 2 inches of oil to 370 degrees in a deep skillet or large pot. Carefully drop balls into oil one at a time, a dozen per batch. Fry the balls for about 1 to 2 minutes, or until they are golden brown. Break one open to make sure it is cooked through; there should be no pink left. Drain on paper towels. Reheat oil between batches.
- Prepare the Sauce: Place pineapple juice, vinegar, soy sauce, sugar, broth, and ginger in a saucepan and bring to a boil. Mix cornstarch with water and, using a whisk, stir into the boiling mixture. Cook, stirring, for 3 minutes. Then reduce heat to very low.
- Place pork balls in chafing dish and stir in enough sauce to coat.