Chinese Sweet and Sour Pork Meatballs – made with the perfect Sweet & Sour Sauce which is truly like what you get at good Chinese restaurants.
Course
Main
Cuisine
Chinese
Prep Time15minutes
Cook Time15minutes
Total Time30minutes
AuthorManuela Zangara
Ingredients
Meatballs
700gms– 1 ½ lbs. pork mince
1tspginger paste or 1 inch piece
2tspgarlic paste or 4 cloves
½tspChinese 5 spice
2tspsesame oil
1 ¼tspsalt
Stir Fry
1½tbspvegetable oil
½onionhalved and sliced
1red capsicum / bell peppercut into bite size pieces
250gms– 8 oz. canned pineapple pieces in natural juice.
Sauce
½cupwhite sugar
⅓cupapple cider vinegar
3tbsppineapple juicefrom the canned pineapple pieces
3tbspketchup
1tspWorcestershire sauce
1tspsoy sauce
1tspOyster Sauce
¼tspsalt
Thickener
1tbspcorn starch + 2 tbsp watermixed together
Instructions
Meatballs
Using your hands, mix together all the ingredients in a big bowl.
Wet both hands with some water and shape into about 50 meatballs. Set aside.
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
Mix together the sauce ingredients and keep aside.
Mix together the thickener in a separate small bowl.
Heat the vegetable oil in a wok or skillet over high heat. Add the onion, and cook for 1 minute.
Add the bell pepper and stir fry for 2 minutes.
Add the mixed sauce ingredients and stir until the sugar has dissolved and the sauce begins to bubble.
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.
Add the meatballs. Stir to coat well with the sauce.
Add the pineapple pieces (just to warm) and remove from the stove.