CHINESE FRIED PORK BALLS
Make and share this Chinese Fried Pork Balls recipe from Food.com.
Provided by Artefactfinder
Categories Pork
Time 14m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Put the self raising flour into bowl. Add a tsp of baking powder. Add seasoning. Gradually add water until you have a smooth double cream consistency - not too runny.
- Cut up pork into cubes around 1 inch or slightly smaller. Dip in flour and then dip in the batter.
- Heat up some oil in a pan, wok or deep fat fryer. It requires a good amount if you are using a pan - you want the balls to be submerged in the oil. Remember to turn the heat down once it gets to the right temperature. And remember to never leave unattended.
- Add the coated pork to the hot oil, a few at a time. You want them to go a nice golden brown colour - will take about 4-6 minutes.
- Take out and blot on kitchen roll. You can serve these immediately or cool them down and freeze.
CRACKLINS (DEEP-FRIED PORK BELLY)
Pork belly fried until crisp. Season with salt or Cajun seasoning immediately after frying so it will stick.
Provided by Lori L Dixon
Categories Appetizers and Snacks Meat and Poultry Pork
Time 11m
Yield 8
Number Of Ingredients 2
Steps:
- Heat about 4 inches of oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Fry pork belly squares in batches until golden brown, about 5 minutes. Drain on paper towels.
- Heat about 4 inches of oil in another large saucepan to 425 degrees F (218 degrees C).
- Fry pork belly squares in batches a second time until skin "pops," 30 seconds to 1 minute. Drain on fresh paper towels.
Nutrition Facts : Calories 488.2 calories, Cholesterol 40.8 mg, Fat 52.1 g, Protein 5.3 g, SaturatedFat 13.8 g, Sodium 18.1 mg
BASIC DEEP FRIED PORKBALLS
Number Of Ingredients 7
Steps:
- 1. Mince or grind ginger root (and pork if not already ground).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 in deep fryer.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, beaten1 scallion stalk or small onion, minced1 garlic clove, minced1 teaspoon sugar1 tablespoon sherry1/4 cup dried black mushrooms (soaked), minced1/4 cup water chestnuts, minced or celery, choppedfew drops of sesame oilIn step 3, before deep-frying, dredge porkballs lightly in cornstarch or dredge in cornstarch and dip in beaten egg.
Nutrition Facts : Nutritional Facts Serves
BATTER FOR FRIED PORK
I made this one Halloween night many years ago attempting to make Sweet and Sour Pork. My mom kept eating the fried pork before I could make the sauce. "Do you have to put that sauce on?" She asked me. Well she ate it with the sauce but for future we just would do the battering part. A friend of mine uses chicken drummies-they fly out the door.
Provided by Justmez2
Categories Pork
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Mix all but soy sauce together.
- Cut meat in approximately 1/2" wide pieces for pork, season with your favorite seasonings.
- Shake a little bit of soy sauce and let meat marinate a few minutes.
- Dip meat in batter, fry in deep oil, temperature 375 degrees for 5-6 minutes till brown.
- Mix all but soy sauce together.
- Cut meat in approximately 1/2" wide pieces for pork, season with your favorite seasonings.
- shake a little bit of soy sauce and let meat marinate a few minutes.
- Dip meat in batter, fry in deep oil, temperature 375 degrees for 5-6 minutes till brown.
- Part of preparing time is the marinating and cooking is for all the meat.
Nutrition Facts : Calories 53.1, Fat 0.9, SaturatedFat 0.3, Cholesterol 35.2, Sodium 140.9, Carbohydrate 8.9, Fiber 0.2, Sugar 0.1, Protein 1.8
BASIC DEEP-FRIED PORKBALLS
Number Of Ingredients 7
Steps:
- 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 swcet-and-pungent sauce poured over, or with a pepper-salt mix (see Seasonings and Sauces). 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. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
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