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Sweet'N'Sour Pork Balls Recipe
|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)|
Serving size: Complete recipe
Calories 1822 Calories from Fat 563
% Daily Value*
Total Fat 63 g96.2%
Saturated Fat 22.2 g111%
Trans Fat 0 g
Cholesterol 549.2 mg
Sodium 4020.1 mg167.5%
Total Carbohydrates 192 g64.1%
Dietary Fiber 9.6 g38.3%
Sugars 123.3 g
Protein 117 g233.4%
Vitamin A 96% Vitamin C 480.2%
Calcium 20% Iron 60.3%
*Based on a 2000 Calorie diet
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.