Cucumber Stuffed Pork Balls
|Lean pork||1⁄2 Pound|
|Water||1 1⁄4 Cup (20 tbs)|
|Soy sauce||2 Tablespoon|
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.
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.