Chinese Fried Pork Balls Recipes

SWEET AND SOUR PORK BALLS RECIPE

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.

CHINESE PORK BALLS

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.

SWEET AND SOUR PORK BALLS

Steps:

• Mix pork with sesame oil, then add cornstarch, egg and soy sauce, ensuring that each is well encorporated.
• Prepare walnut-sized meatballs (keeping hands wet helps keep meat from sticking so bad) and store them on a plate.
• Prepare sauce by mixing cornstarch with cold water, then adding each of dry sherry, soy sauce, tomato paste, sugar, vinegar, and the liquid from the pineapple, making sure mixture is well blended.
• Heat oil in your wok and cook the meatballs until they are browned and cooked through; remove with a slotted spoon and drain.
• Add the onion, green pepper, and carrots to the oil in the wok, and stir-fry until they are crisp-tender.
• Briefly stir sauce before adding to pan, and bring all to a boil, stirring continuously.
• Add the meatballs and the pineapple, and stir-fry for several minutes more until everything is thickened and heated through; adjust thickening with cornstarch and water to your taste, if necessary.
• Serve with hot cooked rice.