Pork Balls and Sea Cucumbers

Ingredients:

600g pre-softened sea cucumbers*

100g chopped pork

3C oil for frying

1T rice wine
Mixture1(2 stalks green onion, 2 slices ginger root, 1T rice wine, 5C water)

Mixture2(1/2t salt, 1/2 egg, 1T cornstarch)

Mixture3(1T black bean paste, 1/2T chopped garlic)

Mixture4(1T oyster sauce, 1t sugar, 1/4t black pepper, 1t sesame oil, 1C stock)

Mixture5(1T cornstarch, 1T water)
[t = teaspoon; T = tablespoon; C = cup]

Method:
1)Cut each sea cucumbers into bite-size pieces; add to Mixture1 and cook 5 minutes over medium heat; remove and drain (discard liquid).

2)In a bowl, mix Mixture2 with chopped pork and lightly throw mixture against inside of mixing bowl to combine ingredients thoroughly; separate into 14 portions and roll into balls. Heat oil for deep-frying; deep-fry meat balls over medium heat for 2 minutes; remove and drain.

2)Heat pan and 3T oil; stir-fry Mixture3 until fragrant; add 1T rice wine and Mixture4. When mixture comes to a boil, add sea cucumber and meat balls. Simmer 10 minutes until sauce is nearly dry; add Mixture5 to thicken and 1T oil; toss ingredients lightly to mix together and remove to serving plate; serve.

Remark:

*Sea cucumbers are available in dry form in Chinese grocery stores. Must first be pre-conditioned; rinse and place in water to cover; bring water to a boil and lower heat; simmer 5 minutes. Remove pan from heat and when water has cooled, remove sea cucumbers, rinse and place in fresh water to cover; let soak overnight. Place pan with soaking cucumbers over heat and repeat procedure 3 or 4 times until soft. Use as directed in recipes.

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