Minced Pork Balls on Skewers


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

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


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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