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Cucumber Stuffed Pork Balls

Chinese.wok's picture
Cucumber Stuffed Pork Balls dish are simple and easy to prepare. The cucumber absorbs and retains the myriad flavors of the dish. The discovery of delicious cooked pork meat when taking a bite of the Cucumber Stuffed Pork Balls is delightfully surprising and exquisite.
Ingredients
  Lean pork 1⁄2 Pound
  Egg 1
  Salt 1 Teaspoon
  Cornstarch 2 Tablespoon
  Sherry 1 Tablespoon
  Cucumber 1 Large
  Fresh mushrooms 12
  Water 1 1⁄4 Cup (20 tbs)
  Soy sauce 2 Tablespoon
Directions

Mince (grind) the pork finely, add the egg, salt, half the cornflour (cornstarch) and the sherry, beat well until evenly blended.
Peel the cucumber and cut into twelve 2 inch lengths.
Scoop out the seeds and pack the pork mixture into the centre of each one.
Wash the mushrooms, remove the stalks and place a mushroom upside down over the pork mixture.
Stand the cucumber cups in a shallow pan, add the water, cover the pan and simmer gently for about 30 minutes.
Lift the cucumber on to a hot dish.
Keep hot.
Mix the remaining cornflour (cornstarch) to a smooth paste with the soy sauce and a little cold water, add to the remaining liquid in the pan and bring to the boil, stirring until slightly thickened.
Pour over the cucumber.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Side Dish
Ingredient: 
Pork
Servings: 
4

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Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 154 Calories from Fat 41

% Daily Value*

Total Fat 5 g7.1%

Saturated Fat 1.5 g7.5%

Trans Fat 0 g

Cholesterol 91.4 mg30.5%

Sodium 985.2 mg41%

Total Carbohydrates 13 g4.2%

Dietary Fiber 1 g4.2%

Sugars 2.4 g

Protein 16 g31.7%

Vitamin A 2.9% Vitamin C 6.2%

Calcium 2.6% Iron 8.1%

*Based on a 2000 Calorie diet

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Cucumber Stuffed Pork Balls Recipe