Crispy Pork Balls

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  Serves 4

  • 1 Pork tenderloin or escalope steak
  • 1 teaspoon salt
  • 6 tablespoon thick cornflour paste
  • 1 pint seasoned oil
  • 1 tablespoon Chinese rice wine
  • 1 teaspoon MSG
  • 4 Slices stale bread
  • 1 tablespoon sesame oil
  • 1 Cup plain flour
  • 200ml water
  • 20ml water


Cook the pork without browning over a medium low heat with a little oil. Leave to rest and cool for 10 minutes then chop into 1cm cubes. Remove the crusts from the bread and break into small pieces in abowl and add a little water to make a thick dough. Roll a ball of the bread dough around each piece of pork. Make a thick batter with 1 cup of the flour, seasoned with the salt and MSG and the 200ml water. Mix gently with a fork. Heat the seasoned oil and sesame oil in a hot wok to 190 degrees. Dip each ball in the batter and deep fry in small batches until golden brown. Stir regularly to prevent sticking. Serve with sweet and sour sauce.

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