Sweet'N'Sour Pork Balls
|Lean pork||1 Pound, minced (450 Gram)|
|Garlic||1 Clove (5 gm), crushed|
|Fresh breadcrumbs||2 Ounce (50 Gram)|
|Freshly ground black pepper||To Taste|
|Egg||1 , beaten|
|Flour||1 Tablespoon (For Coating)|
|Lard/White fat||1 Ounce (25 Gram)|
|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)|
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.