Chinese Pork Balls
Serves 4 to 6

1lb Pork fillet
1 inch Root Ginger, peeled
2 cloves Garlic
8oz can Water chestnuts, drained
Salt & Pepper
2 tablespoons Soy sauce
1 teaspoon Caster Sugar
2 tablespoon Oil

Sauce

4 tablespoons dry Sherry
1 tablespoon Tomato Purée
1 tablespoon caster Sugar
2 tablespoon White Wine Vinegar

Place the pork, ginger, garlic and water chestnuts in a food processor with salt & pepper to taste.Process for 15 to 20 seconds.Add the soy sauce and sugar and process for a further 2 seconds.Form into small balls.

Heat the oil in a pan, add the meat balls and fry for 10 minutes, until crisp.Add the sauce ingredients to the pan and stir until blended and heated through.

Serve hot with Rice and vegetable stirfry.