Sweet'N'Sour Pork Balls Recipe
Ingredients
| Metric | ||
| Lean pork | 450 Gram, minced | |
| Garlic | 1 Clove (5gm), crushed | |
| Breadcrumbs | 50 Gram | |
| Ground black pepper | 1 To taste | |
| Egg | 1 , beaten | |
| Flour for coating | ||
| 25 g lard or white fat | ||
| Green pepper | 1 To taste, thinly sliced (Sauce:) | |
| Pepper red | 1 To taste, thinly sliced (Sauce:) | |
| Small can crushed pineapple, or 4 canned pineapple rings, chopped | ||
| Sugar | 75 Gram (Sauce:) | |
| 4 x 15 ml spoons cider vinegar | ||
| 2—3 x 15 ml spoons soy sauce | ||
| 300 ml stock or water | ||
| 4 x 5ml spoons cornflour | ||
| Imperial | ||
| Lean pork | 1 Pound, minced (Sauce:) | |
| Garlic | 1 Clove (5gm), crushed (Sauce:) | |
| Breadcrumbs | 2 Ounce (Sauce:) | |
| Ground black pepper | 1 To taste (Sauce:) | |
| Egg | 1 , beaten (Sauce:) | |
| Flour for coating | ||
| 1 oz lard or white fat | ||
| Sugar | 3 Ounce (Sauce:) | |
| Cider vinegar | 4 Tablespoon (Sauce:) | |
| Soy sauce | 3 Tablespoon (Sauce:) | |
| 1/2 pint stock or water | ||
| Cornflour | 4 Teaspoon (Sauce:) | |
| Salt | To Taste | |
| Salt | To Taste | |
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.
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.
Chef
