STREAMING NOW: Jamie's Super Food
sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“From The Essential New York Times Cookbook”
READY IN:
2hrs
SERVES:
25
YIELD:
150 pork balls
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. Shape into 1 inch balls and roll in cornstarch.
  3. 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.
  4. 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.
  5. Place pork balls in chafing dish and stir in enough sauce to coat.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: