Make the Pork Balls: Place water chestnuts, scallions, pork, salt, soy sauce, and eggs
To make the pork balls: place all the ingredients for the pork balls except the
TO MAKE BASIC PORK SAUSAGE RECIPE: Place ground pork into a large bowl. Measure and distribute ingredient items evenly over pork. Wearing kitchen gloves, combine mixture using hands until thoroughly blended. Brown pork sausage in skillet, or cook according to recipe directions.
TO MAKE VARIATION SAUSAGE RECIPE: Add specified additional ingredients before mixing. Brown in skillet, or cook according to recipe directions.
round. Add the shrimp and pork, process until the shrimp are
Steam buns until tender and puffy, 10-15 minutes. Slice open but not through.
Spread each bun with aioli. Stuff with cabbage and pork belly; add any of the optional ingredients as well. Drizzle with the reduced marinade from the pork belly recipe.
Spread the dry rice evenly into a greased roaster.
Sprinkle the seasoning packet over the top of the rice.
In a large bowl, stir together the vegetables, soup, water and mushrooms.
Pour this over the rice.
Arrange the pork chops on top.
Sprinkle with salt and pepper.
Cover with foil and bake for 1 1/2 hours at 350\u00b0.
Combine sesame seeds, garlic, ginger, onion, oil, soy sauce, chili pepper and pork in medium bowl. Roll tablespoons of mixture into balls. Place on tray; refrigerate for 30 mins.
For the dipping sauce, combine all ingredients in a small bowl.
Heat vegetable oil in large skillet on medium heat. Fry pork balls until cooked through; drain on kitchen towels. Serve with dipping sauce.
auce, and salt. Add pork, cornstarch, and pork stock; stir in 1
nto golf-ball sized balls.
Place the pork balls on a baking
In a large bowl, combine the pork, onion, rice, egg, salt and ground black pepper. Mix well and form into 2 inch balls.
For stove: Place one jar of the sauerkraut in a large pot over medium low heat. Then add the pork balls and cover with the other jar of sauerkraut. Simmer over medium low heat for 1 to 1 1/2 hours.
For slow cooker: Place one jar of sauerkraut in the bottom of the slow cooker. Add the pork balls and top with the other jar of sauerkraut. Cook on low setting for 8 to 10 hours.
Combine ground pork, bread crumbs, egg, onion and
Mix lightly all the ingredients, except the cornstarch and cooking oil.
Shape the mixture into bite size balls; dust with cornstarch.
Heat the cooking oil.
Deep fry the pork balls until they are cooked through.
Serve hot on toothpicks.
Combine 1st 7 ingredients (pork through pepper); blend thoroughly.
oo runny.
Cut up pork into cubes around 1 inch
aute the shrimps, sausage and pork pour into the stock pot
1. in a 12 inch skillet, heat 1 Tablespoon olive oil over medium-high heat; brown pork . Remove and set aside.
2. In same skillet; heat remaining 1 tablespoon olive oil and cook assorted vegetables. stirring occasionally, 5 minutes. Stir in water chestnuts, soup mix blended with water, orange juice, soy sauce and garlic powder. Bring to boil over high heat. reduce heat to low and simmer uncovered for 3 minutes. Return pork to skillet and cook 1 minute or until heated through.
hen rolling to enclose the balls.
Place water in the
ll of it.
Fry Chinese sausage in a pan or
est for this job. Form balls 1 inch in diameter.
baking dish. Add the pork and rub all over to