Minced Pork Balls on Skewers

Ingredients:

3 x Dried Japanese black mushrooms soaked in cold water for 1/2 hr
4 x Spring onions
1 lb Pork tenderloin finely minced
2 x Egg
1 1/2 tbs Light soy sauce
2 tsp Sugar
2 tsp Mirin or slightly sweet white wine
1/2 tsp Salt
1/4 cup Breadcrumbs
Oil for deep frying
Bamboo skewers

Sauce:
1 cup Sake/mirin/slightly sweet white wine
1/3 cup Dark soy sauce
1 tbs Sugar
1/3 cup Soup stock
Chili powder
Juice of one lemon

Methods:



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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