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Sweet'N'Sour Pork Balls

Meat.Bible's picture
Ingredients
  Lean pork 1 Pound, minced (450 Gram)
  Garlic 1 Clove (5 gm), crushed
  Fresh breadcrumbs 2 Ounce (50 Gram)
  Salt To Taste
  Freshly ground black pepper To Taste
  Egg 1 , beaten
  Flour 1 Tablespoon (For Coating)
  Lard/White fat 1 Ounce (25 Gram)
For sauce
  Green pepper 1 , washed, deseeded and thinly sliced
  Red pepper 1 , washed, deseeded and thinly sliced
  Canned crushed pineapple/4 canned pineapple rings, chopped 6 Ounce
  Sugar 3 Ounce (75 Gram)
  Cider vinegar 60 Milliliter (4 Tablespoons)
  Soy sauce 45 Milliliter (3 Tablespoons)
  Stock/Water 1⁄2 Pint (300 Milliliter)
  Cornflour 4 Teaspoon
Directions

Combine the pork with the garlic, breadcrumbs and plenty of seasonings and bind together with the egg.
Divide into 20 pieces and shape into small balls.
Dip each in the flour.
Heat the lard in a pan and fry the balls gently for 15 to 20 minutes, turning frequently, until golden brown and cooked through, keep warm.
Meanwhile, blanch the peppers for 5 minutes and drain.
Mix with the pineapple.
Place the sugar in a pan with the vinegar, soy sauce and stock and bring to the boil.
Add the peppers and pineapple and simmer for 5 minutes.
Blend the cornflour with a little cold water and add to the sauce.
Bring back to the boil and simmer for a further 3 to 4 minutes.
Taste and adjust the seasonings.
Drain the pork balls on absorbent kitchen paper and serve hot with boiled rice and the sauce spooned over.

Recipe Summary

Method: 
Blending
Ingredient: 
Pork

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