Instructions: 1. Mince or grind pork and ginger root.

2. Blend cornstarch and cold water to a paste, then stir in salt and soy sauce. Add to pork and ginger and mix well. Form into walnut-size balls, but do not overhandle or pack too tightly. Meanwhile heat oil.

3. Add porkballs one at a time, and deep-fry several at once, turning frequently for even cooking. When porkballs float, remove from pan and let cool slightly.

4. Reheat oil. Return porkballs to fry 1 minute more. (Cut one open to make sure meat is no longer pink.) Drain on paper toweling.

5. Serve with a sweet-and-pungent sauce poured over, or with a pepper-salt mix (see recipe "Basic Pepper-Salt Mix"). Or serve as an hors doeuvre on a bed of lettuce strips.

NOTE: Use pork that has some fat. When using cuts such as shoulder or butt, remove skin before mincing.

VARIATIONS: For the minced ginger, substitute 1 teaspoon ginger juice.

In step 2, add to meat mixture 1/2 teaspoon curry powder; or add any or all of the following:
1 egg, beaten

1 scallion stalk or small onion, minced

1 garlic clove, minced

1 teaspoon sugar

1 tablespoon sherry

1/4 cup dried black mushrooms (soaked), minced

1/4 cup water chestnuts, minced; or celery, chopped

few drops of sesame oil

In step 3, before deep-frying, dredge porkballs lightly in cornstarch; or dredge in cornstarch and dip in beaten egg.

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