Smaller amounts of different plant oils were used to replace pork fat in developing low-fat Kung-wans, an emulsified meatball. A one-way randomized complete block design was adopted for comparing three controls and I I plant oils, including oils from coconut, sunflower, palm, corn, peanut, soyabean, tea seed and olive, and hydrogenated oils from coconut, palm and soyabean. Results indicated that replacing 25% pork back fat with 10% water did not change its textural properties. Decreasing fat addition level and adding water generally decreased Kung-wans' red color, yellow color and thiobarbituric acid (TBA) value. All plant-oil products had lower TBA values than the 10% fat control (ConFa2). In general, all plant-oil products had similar textural properties as the ConFa2 except for tea seed oil (Teas) and peanut oil (Pean), which had higher textural profile analyses data. Teas and Pean were inferior due to bitter taste and strong odor. Overall, coconut, palm, soyabean, olive and hydrogenated soyabean oils were better fat substitutes.