Minced Pork Balls on Skewers

Title:
Minced Pork Balls on Skewers

Yield:
6 Servings

Categories:
Japanese,
Pork




Ingredients:





     3    Dried japanese black


          -mushrooms soaked in cold


          -water for 1/2 hr


     4    Spring onions


     1 lb Pork tenderloin finely


          -minced


     2    Egg


 1 1/2 tb Light soy sauce


     2 ts Sugar


     2 ts Mirin or slightly sweet


          -white wine


   1/2 ts Salt


   1/4 c  Breadcrumbs


          Oil for deep frying


          Bamboo skewers





-----------------------------------SAUCE-----------------------------------


     1 c  Sake/mirin/slightly sweet


          -white wine


   1/3 c  Dark soy sauce


     1 tb Sugar


   1/3 c  Soup stock


          Chili powder


          Juice of one lemon





 Remove mushroom stems and chop caps. Peel onions, remove green tops and


 roots and chop finely. Combine mushrooms, onion, minced pork, eggs, soy


 sauce, sugar and mirin in a large mixing bowl. Season with salt and knead


 to a smooth paste. BLend in half the breadcrumbs, knead again, then form


 mixture into 1 1/2 inch balls. Roll meatballs in remaining breadcrumbs,


 pressing on lightly. Heat 1 inch oil in a wok and fry meatballs until


 golden brown and cooked through. Drain and keep warm. For sauce, combine


 sake or wine, soy sauce, sugar, stock and chili powder in a small saucepan


 and bring to a boil. Cool, add lemon juice and transfer to small sauce


 bowls. Thread several meatballs on each skewer. Line a serving dish with


 lettuce and arrange skewers on top. Serve with the sauce.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini