Best quality pork should be used for this recipe. Ask your butcher to mince it for you. Belly pork or shoulder will provide the fat content that will keep the result sweet and juicy.
- 500 g finely minced pork
- 1 shallot finely chopped
- 2 cloves garlic finely chopped
- ¼ teaspoon ground ginger
- 2 tablespoons cornflour
- 1 teaspoon sherry
- 1 teaspoon salt
- ¼ teaspoon white pepper
- Oil for deep frying
Mix together all of the ingredients except the oil and with moistened hands shape the pork into small balls, roughly the size of a walnut.
Heat the oil in a deep fryer and fry the pork balls until browned. Lift out and drain on some kitchen paper.
Serve immediately with sweet and sour sauce or chilli sauce.
We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of James Whelan Butchers with shops in Clonmel, the Avoca Food Market Monkstown and Avoca Rathcoole. Sign up to our newsletter for more updates from James Whelan Butchers