Ingredients:

• 2 (20 oz.) cans water chestnuts, drained and chopped
• 3 bunches green onions, chopped
• 1/4 cup soy sauce
• 6 slightly beaten eggs
• 1 tbsp. salt
• 2 1/2 cups fine dry bread crumbs
• 5 lb. lean ground pork
• 1 cup vinegar
• 2 cups pineapple juice
• 3/4 cup sugar
• 2 cups beef broth
• 1 can water
• 2 tbsp. soy sauce
• 3 tbsp. grated fresh ginger
• 1/2 cup cornstarch
• 1 cup cold water
• Cornstarch
• Cooking oil for deep-fat frying

Method:

For meatballs, in a large bowl combine water chestnuts, green onions, the 1/4 cup soy sauce, eggs, salt, and bread crumbs. Add pork; mix well. Cover and chill for 1 hour. Meanwhile, for sauce, heat together vinegar, pineapple juice, sugar, broth, water, the 2 tablespoons soy sauce, and ginger. Mix the 1/2 cup cornstarch with the 1 cup cold water; gradually stir into the sauce. Cook, stirring constantly, until clear and thickened. Shape pork mixture into meatballs, using 1 rounded teaspoon for each meatball. Roll meatballs lightly in cornstarch. Heat oil to 375 degrees. Fry meatballs, a few at a time, until done. Add cooked meatballs to sauce; heat through.

Number of servings: 30 servings