Investigation into the development and quality of pork balls with varied proportions ofbarley flour and tapioca flour from 0:100 to 100:0, and amounts of pepper between0.8, 1.0 and 1.2 percentage revealed that the pork balls prepared with barley flour andtapioca flour at 25:75 percentage, and 1.2 percentage pepper were the mostacceptable. The study of shiitake mushroom used for pork substitute of between0:100 to 25:75 percentages showed that a 15:85 formulation was the most acceptable.In storage, sensory acceptance and pH tended to decrease, but microbiologicalcounts increased in control and selected pork ball formulations after storage at 4 oCfor 4 weeks.