Chinese Pork Balls

• 3 (5 ounce) cans water chestnuts, drained and chopped
• 1 1/2 cups finely chopped scallions
• 3 lbs lean ground pork
• 2 teaspoons salt
• 1 tablespoon soy sauce
• 4 large eggs, lightly beaten
• 1 1/2 cups bread, crumbs
• 1 tablespoon finely chopped fresh ginger
• cornstarch, for dusting
• oil (for deep frying)
• Sauce
• 1 3/4 cups unsweetened pineapple juice
• 1 1/4 cups cider vinegar
• 1/4 cup soy sauce
• 2/3 cup sugar
• 1 1/2 cups chicken broth
• 3 tablespoons finely chopped cystallized ginger
• 1/2 cup cornstarch
• 1 cup water

1. Make the Pork Balls: Place water chestnuts, scallions, pork, salt, soy sauce, and eggs in a large bowl. Mix with hands. Add bread crumbs and ginger and mix well. Chill mixture for 1 hour.
2. Shape into 1 inch balls and roll in cornstarch.
3. Heat 2 inches of oil to 370 degrees in a deep skillet or large pot. Carefully drop balls into oil one at a time, a dozen per batch. Fry the balls for about 1 to 2 minutes, or until they are golden brown. Break one open to make sure it is cooked through; there should be no pink left. Drain on paper towels. Reheat oil between batches.
4. Prepare the Sauce: Place pineapple juice, vinegar, soy sauce, sugar, broth, and ginger in a saucepan and bring to a boil. Mix cornstarch with water and, using a whisk, stir into the boiling mixture. Cook, stirring, for 3 minutes. Then reduce heat to very low.
5. Place pork balls in chafing dish and stir in enough sauce to coat.

water chestnuts, scallions, lean ground pork, salt, soy sauce, eggs, bread, fresh ginger, cornstarch, oil, sauce, pineapple juice, cider vinegar, soy sauce, sugar, chicken broth, cystallized ginger, cornstarch, water

Taken from www.food.com/recipe/chinese-pork-balls-441350 (may not work)