Pork Ball:
4 pounds mild Italian ground pork
1 tbsp lite soy sauce
1/2 tsp sesame seed oil
1/4 cup fresh chopped parsley
1/2 cup finely chopped green onion
2 large eggs
1 cup panko bread crumbs
2 cans water chestnuts drained and finely chopped
White pepper
Extra Virgin olive oil
Parchment paper
Sauce:
5 or 6 quart slow cooker
1/4 cup corn starch
1 cup pineapple juice
2 tsp finely chopped ginger
1/3 cup sugar
10 oz beef broth
1/2 cup white wine vinegar
Preheat oven to 450 degrees. Line baking sheet with parchment paper and lightly cover with olive oil and set aside. In a large bowl, combine pork, soy sauce, sesame seed oil, parsley, green onion, bread crumbs, eggs, water chestnut, and white pepper. Mix well and using a med size pastry scooper, make balls and set on the lined baking sheet. Bake in oven for 15 minutes, remove from oven, take balls off of the baking sheet to drain any oil set aside.
In a five to six quart slow cooker, add in cornstarch, and pineapple juice. Stir until all clumps are gone. Stir in remaining ingredients. Add in the pork balls and allow the sauce to thicken. Pork will finish cooking as the sauce thickens. Cook on med low heat to cook slower, and higher heat for a faster finish. Do not burn.
Spice it up by adding crushed red pepper flakes, or getting hot Italian ground pork.
These will be the talk of the party, only problem is, you won’t have enough!
Yields 6 dozen