Four Happiness Pork Balls

Chicken, pineapple, cashews and crushed red pepper mixed with carrots, onion, scallions, mushrooms, snow peas stir fried in a chicken broth, oyster sauce, honey, soy sauce, and rice wine vinegar mixture. Served over long grain Chinese white rice.


3 1/2 oz peeled Chinese Yam (potatoes can be substituted)
1 egg (beaten)
14 oz Lean Pork
3 Tablespoons cornstarch
2 Teaspoons Rice Wine
9 oz Vegetable Oil
1 Teaspoons Soy Sauce
1 Teaspoons chopped Scallions
2 Teaspoons Salt
1 large Fennel Bulb
1 Teaspoon fresh chopped Ginger
2 cups Beef Stock


1. Boil, peel and mash the yam or potato.

2. Mince the pork.

3. Mix with the yam mash, rice wine, 1 tsp. of the soy sauce, salt, and 1 tsp. of the ginger.

4. Stir in one direction until the pork and yam paste stiffens

5. Shape it lightly into four flattened balls.

6. Mix egg, cornstarch, and 1 tsp. soy sauce into a paste and coat the balls.

7. Heat the oil in wok over medium heat to moderately hot.

8. Deep-fry the meatballs until they are reddish-brown.

9. Drain, and place in a heat-proof bowl.

10. Add the scallion, the remaining 3/4 tsp. ginger, the fennel, and stock, and place the bowl in a steamer.

11. Steam the meatballs until done.

12. Discard the scallions, ginger and fennel.

13. Remove and serve.

Sakura Restaurant
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