Minced Pork Balls on Skewers

Ready in 1h

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Oil for deep frying
Bamboo skewers
1/3 c Dark soy sauce
1 tb Sugar
Juice of one lemon
2 ts Sugar
1/2 ts Salt
1/3 c Soup stock
4 Spring onions
1/4 c Breadcrumbs
1 c Sake; mirin, slightly sweet
3 Dried japanese black
2 Egg
Chili powder
2 ts Mirin; or slightly sweet
1 1/2 tb Light soy sauce
1 lb Pork tenderloin

Original recipe makes 6



Remove mushroom stems and chop caps. Peel onions, remove green tops and roots and chop finely. Combine mushrooms, onion, minced pork, eggs, soy sauce, sugar and mirin in a large mixing bowl. Season with salt and knead to a smooth paste. BLend in half the breadcrumbs, knead again, then form mixture into 1 1/2 inch balls. Roll meatballs in remaining breadcrumbs, pressing on lightly. Heat 1 inch oil in a wok and fry meatballs until golden brown and cooked through. Drain and keep warm. For sauce, combine sake or wine, soy sauce, sugar, stock and chili powder in a small saucepan and bring to a boil. Cool, add lemon juice and transfer to small sauce bowls. Thread several meatballs on each skewer. Line a serving dish with lettuce and arrange skewers on top. Serve with the sauce.

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