Ingredients
500g minced pork
100g water chestnuts, chopped finely
2 teaspoons minced ginger
3 teaspoons soy sauce
1 egg
1 tablespoon cornflour
salt to taste
extra cornflour for coating
oil for frying
Chilli Plum Sauce
2 tablespoons honey
¼ cup medium or sweet sherry
2 tablespoons plum sauce
¼ cup tomato sauce
2 chillies, de-seeded and chopped finely
2 cloves garlic, crushed
3 teaspoons minced ginger
½ teaspoon five spice powder
Method
In a large bowl place mince, water chestnuts, ginger, soy sauce, egg, cornflour and salt. Stir to combine. Using clean hands roll into small balls. Place some cornflour in a small bowl, and roll pork balls, one at a time, in the cornflour to coat them. On medium heat, place a large frying pan and coat base with a thin layer of oil. When the oil is hot, add the pork balls – stir fry until light brown and cooked through – about 12-15 minutes (depending on size of pork balls). Once cooked reduce heat to keep pork balls warm.
While pork balls are cooking, prepare Chilli Plum Sauce. Combine the sauce ingredients in a saucepan over medium heat. Bring to the boil, then reduce heat and continue cooking until sauce has thickened slightly.
When ready to serve, increase frying pan heat for several minutes to re-heat pork balls. Reduce heat slightly and pour over the Chilli Plum Sauce. Serve immediately over plain boiled rice. Steamed julienne strips of carrot and zucchini, or vegetables of choice, also make a good accompaniment to this dish.