Chinese Sweet & Sour Meatballs

350g pork mince

20g fresh ginger, finely minced

3 garlic cloves, finely minced

1 teaspoon Chinese five-spice powder

1 teaspoon sesame oil

½ teaspoon sea salt

½ teaspoon ground white pepper

1 egg yolk

1 tablespoon cornflour (cornstarch)

½ green pepper, cut into chunky pieces

½ red pepper, cut into chunky pieces

½ large onion, cut into chunky wedges

150g pineapple chunks

2 tablespoons vegetable oil

100g cornflour (cornstarch)

Vegetable oil, for deep-frying

The Sauce

4 tablespoons strawberry jam

3 tablespoons sambal oelek

100ml tomato ketchup

2 tablespoons Shaoxing rice wine

2 tablespoons rice vinegar

100ml pineapple juice

50–100ml chicken stock (if needed)

To Garnish

2 spring onions, finely sliced

PREPARATION

1. In a large bowl, combine the pork mince with the ginger, garlic, Chinese five-spice, sesame oil, salt, white pepper, egg yolk and cornflour. Mix thoroughly until the mixture becomes sticky and well bound. With lightly dampened hands, shape into evenly sized meatballs, roughly the size of golf balls. Roll each meatball in the cornflour until lightly coated, shaking off any excess. Meanwhile, mix together the strawberry jam, sambal, tomato ketchup, Shaoxing rice wine, rice vinegar and pineapple juice to make the sweet and sour sauce, keeping the chicken stock aside if needed later.

COOKING

2. Heat the vegetable oil to 180°C in a deep wok or heavy saucepan.

3. Fry the meatballs for about 2 minutes, leaving them undisturbed for the first 30 seconds so they hold their shape.

4. Remove and drain on kitchen paper.

5. Allow the oil to return to temperature.

6. Fry the meatballs a second time for 1 minute, until deep golden and crisp, then drain again.

7. Heat a clean wok over a high heat with the vegetable oil.

8. Stir-fry the green pepper, red pepper and onion until lightly charred and just tender.

9. Add the pineapple chunks and return the meatballs to the wok.

10. Pour in the sweet and sour sauce and bring to a lively simmer. If the sauce becomes too thick, add a splash of chicken stock until it reaches a glossy coating consistency.

11. Toss everything together until the meatballs are evenly coated and heated through.

12. Garnish with the sliced spring onions and serve immediately with steamed jasmine rice.

School of Wok Tips

 Double-frying gives the meatballs an extra-crispy exterior while keeping the inside juicy and tender.

 Coat the meatballs lightly with cornflour rather than a thick batter to protect them during frying without masking the flavour.

 Leave the meatballs undisturbed for the first 30 seconds of frying so they don't break apart.

 Strawberry jam provides both the characteristic red colour and a subtle fruity sweetness without needing artificial colouring.

FAQs

Why fry the meatballs twice?

The first fry cooks the meatballs through, while the second fry creates a crisp exterior that holds up well in the sweet and sour sauce.

Can I use beef or chicken mince?

Yes. Pork is traditional because it stays particularly juicy, but beef or chicken mince also work well.

Why use strawberry jam in the sauce?

It naturally adds sweetness, colour and a slight fruitiness, replacing the artificial colouring often used in restaurant-style sweet and sour sauces.