CHINESE NEW YEAR: PORKUPINES, an Indulgence

An Ersatz Chinese Canape, designed to satisfy western palates...but pleasing all

Minced pork with exotic spicing & crunchy water chestnuts rolled in rice are an intriguing Christmas canape.  'These were very Chinese-ey and I think all of my friends - wherever they came from - would love them.'  20+ fund-raiser

Serving Asian canapes to western guests can be a bit tricky. Will the guests like Chinese food?  Will they want true Chinese flavours and textures? Or will they want something westernised?

This family recipe for Porkupines satisfies most guests, whatever their age or ethnicity.   The intriguing spiky sticky rice coating gives them their name and crunchy highlights enhance a myriad of subtle flavours.    

Lean minced pork is used because these porkupines mark Chinese New Year and the Chinese adore pork. Minced turkey or chicken also work well, though the spring onion could be replaced with chives or coriander.

The porkupines can be made small enough to be speared with a cocktail stick (a heaped teaspoon each). Or try golf-ball sized porkupines, served on a plate as a first course.

This is not a frugal recipe but many of the ingredients have been used in other 67 recipes and will likely already be in the cupboard.

Cost: £4.50'ish

Makes: 13 large, 25 small

Ingred:

   a generous teacup glutinous rice, soaked overnight or at least 3 hours, in boiling water

   8 oz/225 gm minced pork shoulder 

   1 tsp fresh grated ginger

   1/4 cup/4 generous tablespoons finely diced water chestnuts

   3 generous tablespoons finely diced bamboo shoots

   3 reconstituted dried shitake mushrooms, finely chopped

   2 small spring onions, topped and tailed, scruffy leaves removed; white and green finely chopped  

   1 tbsp reduced salt (not low-salt) soy sauce*

   2 tsp sherry

   1 tsp water

    pepper and salt

    1 med egg

    garnish: oyster sauce, reduced salt soy and/or hoisin sauce 

Method:

1. Mix all ingredients except the eggs and rice in a bowl using a fork and a light hand, until all is blended
2. Add egg and mix into meat
3. Drain soaked sticky rice; pat dry with paper towels; spread out on a flat tray
4. Line the bottom of a large bamboo steaming basket with cabbage or lettuce leaves
5. Put a large wok or pot of water to boil
6. Form meatballs one by one (roll a heaped teaspoon into a slightly flattened ball); roll tops and side in the rice; place in steaming tray with plenty of space in between 
7. Place in steamer; cover; reduce heat to med and leave for 15-20 mins for small or 20-25 mins for large.  The rice should be soft and the meat cooked through.  Top up water when necessary.  
8. Serve with plenty of serviettes, cocktail sticks and napkins and bowls of sauce

Comment: 'These were very Chinese-ey and I think all of my friends - wherever they came from - would love them.' Kurt, 20+ fund-raiser

Tips:

• If you're making these ahead of time, place the porkupines on a tray, cover lightly with clingfilm & refrigerate until ready to steam
• They don't reheat well - the crunchiness is lost; best to leave uncooked porkupines in the fridge for use the next day.  
• Variations on this recipe say freezing the porkupines is fine but 67 has not tested this 
• *The blog found a Kikkoman 43% less-salt soy sauce but it is slightly bitter; Amoy's 25% reduced salt soy sauce is more like a normal soy sauce 

For How To...Use Sticky Rice, Preserved Black Beans & Pomelo,                                                                        go to Nav Bar 

PLEASE LEAVE A COMMENT IN THE BOX BELOW

This recipe was developed by B  Lee/ Bright Sun Enterprises and may not be reproduced without the author's written permission.