Sweet and Sour Meatballs
The ultimate sweet & sour dish with crispy meatballs, wrapped in a silky sauce
Ingredients
350g pork mince
½tsp five-spice powder
2 cloves garlic, finely chopped
20g ginger, finely chopped
1tsp sesame oil
1 egg yolk
Salt & white ground pepper
1tbsp cornstarch
500ml vegetable oil
100g cornstarch
¼ onion, cut into chunks
½ red pepper, cut into chunks
½ green pepper, cut into chunks
¼ pineapple, cut into chunks
2tbsp Shaoxing rice wine
4tbsp strawberry jam
100ml tomato ketchup
2tbsp rice vinegar
3tbsp sambal
100ml pineapple juice
100ml chicken stock
Cornstarch slurry (if required)
1 spring onion, finely sliced to garnish
Method
Put pork mince, five-spice powder, garlic, ginger, sesame oil, egg yolk, salt and pepper in a bowl and mix well to combine. Add cornstarch and stir well if the mixture is too wet.
Wet both hands with some water and shape pork mixture into meatballs. Coat the meatballs in cornstarch.
Heat oil in a wok and deep fry meatballs until light golden and cooked through. Remove meatballs from wok and drain. Allow oil to reheat, then refry the meatballs until golden brown. Remove and drain on kitchen paper.
Carefully pour hot oil into a bowl, leaving about 2tbsp in wok. Heat wok over medium heat and add onion, red and green peppers and stir-fry for 2 min. Add rice wine, strawberry jam, ketchup, rice vinegar, sambal, pineapple juice and chicken stock. Bring to the boil, then add pineapple chunks. Reduce until thickened (using a little cornstarch slurry if required), then return meatballs to wok. Stir through to coat meatballs in sauce.
Garnish with finely sliced spring onion and serve right away.
How To Make Sweet & Sour Meatballs
In Collaboration with Curious Crab Productions
INSPIRED BY OUR TIPS AND RECIPES?
Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!
350g pork mince
½tsp five-spice powder
2 cloves garlic, finely chopped
20g ginger, finely chopped
1tsp sesame oil
1 egg yolk
Salt & white ground pepper
1tbsp cornstarch
500ml vegetable oil
100g cornstarch
¼ onion, cut into chunks
½ red pepper, cut into chunks
½ green pepper, cut into chunks
¼ pineapple, cut into chunks
2tbsp Shaoxing rice wine
4tbsp strawberry jam
100ml tomato ketchup
2tbsp rice vinegar
3tbsp sambal
100ml pineapple juice
100ml chicken stock
Cornstarch slurry (if required)
1 spring onion, finely sliced to garnish
Put pork mince, five-spice powder, garlic, ginger, sesame oil, egg yolk, salt and pepper in a bowl and mix well to combine. Add cornstarch and stir well if the mixture is too wet.
Wet both hands with some water and shape pork mixture into meatballs. Coat the meatballs in cornstarch.
Heat oil in a wok and deep fry meatballs until light golden and cooked through. Remove meatballs from wok and drain. Allow oil to reheat, then refry the meatballs until golden brown. Remove and drain on kitchen paper.
Carefully pour hot oil into a bowl, leaving about 2tbsp in wok. Heat wok over medium heat and add onion, red and green peppers and stir-fry for 2 min. Add rice wine, strawberry jam, ketchup, rice vinegar, sambal, pineapple juice and chicken stock. Bring to the boil, then add pineapple chunks. Reduce until thickened (using a little cornstarch slurry if required), then return meatballs to wok. Stir through to coat meatballs in sauce.
Garnish with finely sliced spring onion and serve right away.
How To Make Sweet & Sour Meatballs
In Collaboration with Curious Crab Productions
INSPIRED BY OUR TIPS AND RECIPES?
Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!