Ginger Pork Balls (Hong Kong)

Here's a new one to try out:
(serves 6-8)

1&1/2 lbs. ground lean pork
1 egg, beaten
1/2 cup of minced water chestnuts
1&1/2 T. Ponzu Citrus Sauce* (or low sodium soy sauce)
1 t. Kosher* salt
1&1/2 T. grated fresh grated fresh ginger root
1/2 cup Panko* bread crumbs
Peanut oil

In a bowl, blend well the pork, egg, water chestnuts, Ponzu, salt, ginger, and Panko. Form into small, compact balls. In a wok or deep fryer, heat the oil and cook the pork balls until browned. Serve warm on toothpicks with a dipping sauce of your choice.

"If you just skim across the surface hoping to avoid the thorns, you'll miss out on a lot. Commit!"

Love,

MM