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Chinese Sweet and Sour Pork Meatballs
Chinese Sweet and Sour Pork Meatballs – made with the perfect Sweet & Sour Sauce which is truly like what you get at good Chinese restaurants.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Ingredients
Meatballs
- 700 gms – 1 ½ lbs. pork mince
- 1 tsp ginger paste or 1 inch piece
- 2 tsp garlic paste or 4 cloves
- ½ tsp Chinese 5 spice
- 2 tsp sesame oil
- 1 ¼ tsp salt
Stir Fry
- 1½ tbsp vegetable oil
- ½ onion halved and sliced
- 1 red capsicum / bell pepper cut into bite size pieces
- 250 gms – 8 oz. canned pineapple pieces in natural juice.
Sauce
- ½ cup white sugar
- ⅓ cup apple cider vinegar
- 3 tbsp pineapple juice from the canned pineapple pieces
- 3 tbsp ketchup
- 1 tsp Worcestershire sauce
- 1 tsp soy sauce
- 1 tsp Oyster Sauce
- ¼ tsp salt
Thickener
- 1 tbsp corn starch + 2 tbsp water mixed together
Instructions
Meatballs
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Using your hands, mix together all the ingredients in a big bowl.
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Wet both hands with some water and shape into about 50 meatballs. Set aside.
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Heat up a wok or skillet with some oil, pan-fry the meatballs until they turn light to golden brown. Drain them on a plate lined with paper towels.
Stir Fry
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Mix together the sauce ingredients and keep aside.
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Mix together the thickener in a separate small bowl.
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Heat the vegetable oil in a wok or skillet over high heat. Add the onion, and cook for 1 minute.
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Add the bell pepper and stir fry for 2 minutes.
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Add the mixed sauce ingredients and stir until the sugar has dissolved and the sauce begins to bubble.
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Add the thickener. Bring to a simmer, stirring constantly. Then cook until the sauce thickens to a syrup consistency – this will take about 2-3 minutes.
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Add the meatballs. Stir to coat well with the sauce.
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Add the pineapple pieces (just to warm) and remove from the stove.
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Serve hot with steamed rice or fried rice.
Recipe Notes
You can also bake the meatballs. Simply spray them with oil and bake at 210°C – 425°F for 15 minutes or until cooked through.