SWEET AND SOUR PORK BALLS RECIPE
Crispy pork balls tossed in a wonderful sweet and sour sauce a great Friday night fakeaway that is far easier that you would imagine.
Provided by Brian Jones
Categories Pork Recipes
Time 30m
Number Of Ingredients 19
Steps:
- Cut the pork into 2.5cm cubes and dry them well on kitchen paper.
- Top and tail the onion, then cut it in half lengthways, then slice into 5mm thick strips.
- Remove the seeds form the red pepper and cut it into strips approximately 5mm thick.
- Cut the pineapple into wedges around 1cm wide.
- Mix together the ingredients for the sauce apart from the water, cornflour and vegetables and pineapple.
- Heat the oil for the sauce in a pan over a medium high heat.
- When hot add the onion and red pepper and soften for 2 minutes.
- When softened add the sauce mix and bring to a simmer then cook for 5 minutes.
- Mix the water with the cornflour for the sauce and stir it into the simmering sauce until it begins to thicken.
- Add the pineapple, reduce the heat to lo to keep warm whilst you cook the pork.
- Add 4-5cm of oil to the base of a walk and heat it to 170°C or 340°F.
- Throw the dry ingredients for the batter (less one tablespoon of flour) into a bowl and mix well.
- Just before you are ready to cook, whisk in the cold water,
- Dredge the pork cubes in flour.
- Dip the pork into the batter and then drop into the hot oil, do not overcrowd the pan, stick to 5 or 6 at a time.
- Fry for 5-6 minutes before draining on kitchen paper.
- Serve the balls with the sauce either on the side or drizzled over the top.
Nutrition Facts : Calories 918 calories, Carbohydrate 46 grams carbohydrates, Cholesterol 158 milligrams cholesterol, Fat 61 grams fat, Fiber 2 grams fiber, Protein 46 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1, Sodium 2815 milligrams sodium, Sugar 25 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 41 grams unsaturated fat
CHINESE PORK BALLS
Make and share this Chinese Pork Balls recipe from Food.com.
Provided by Brookelynne26
Categories Pork
Time 2h
Yield 150 pork balls, 25 serving(s)
Number Of Ingredients 18
Steps:
- Make the Pork Balls: Place water chestnuts, scallions, pork, salt, soy sauce, and eggs in a large bowl. Mix with hands. Add bread crumbs and ginger and mix well. Chill mixture for 1 hour.
- Shape into 1 inch balls and roll in cornstarch.
- Heat 2 inches of oil to 370 degrees in a deep skillet or large pot. Carefully drop balls into oil one at a time, a dozen per batch. Fry the balls for about 1 to 2 minutes, or until they are golden brown. Break one open to make sure it is cooked through; there should be no pink left. Drain on paper towels. Reheat oil between batches.
- Prepare the Sauce: Place pineapple juice, vinegar, soy sauce, sugar, broth, and ginger in a saucepan and bring to a boil. Mix cornstarch with water and, using a whisk, stir into the boiling mixture. Cook, stirring, for 3 minutes. Then reduce heat to very low.
- Place pork balls in chafing dish and stir in enough sauce to coat.
Nutrition Facts : Calories 84.9, Fat 1, SaturatedFat 0.3, Cholesterol 33.8, Sodium 463.4, Carbohydrate 16.4, Fiber 0.9, Sugar 8.4, Protein 2.3
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