Crunchy Pork Noodle Balls Recipes

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SWEET AND SOUR PORK BALLS RECIPE



Sweet and Sour Pork Balls Recipe image

Crispy pork balls tossed in a wonderful sweet and sour sauce a great Friday night fakeaway that is far easier that you would imagine.

Provided by Brian Jones

Categories     Pork Recipes

Time 30m

Number Of Ingredients 19

350g (12oz) Pork Shoulder or Blade
3 Tbsp Light Soy Sauce
1-2 Tbsp Rice Vinegar
1-2 Tbsp Light Brown Sugar
3 Tbsp Tomato Ketchup
4 Tbsp Pineapple Juice
1 Tbsp Toasted Sesame Oil
2 Tbsp Water
1 Tbsp Cornflour
1 (~75g) Small Onion
1 Red Pepper
100g (1/2 Cup) Pineapple Chunks
1 Tsp Oil
35g (¼ Cup) Plain (All Purpose) Flour + 1 Tbsp
30g (¼ Cup) Cornflour
1/2 Tsp Salt
1 Tsp Baking Powder
100ml Cold Sparkling Water
Plus Oil for Frying

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.

Nutrition Facts : Calories 918 calories, Carbohydrate 46 grams carbohydrates, Cholesterol 158 milligrams cholesterol, Fat 61 grams fat, Fiber 2 grams fiber, Protein 46 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1, Sodium 2815 milligrams sodium, Sugar 25 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 41 grams unsaturated fat

CHINESE FRIED PORK BALLS



Chinese Fried Pork Balls image

Make and share this Chinese Fried Pork Balls recipe from Food.com.

Provided by Artefactfinder

Categories     Pork

Time 14m

Yield 4 serving(s)

Number Of Ingredients 6

1 cup pork, cubed
1 cup self raising flour
1 teaspoon baking powder
water
1 pinch salt
flour, for dusting

Steps:

  • Put the self raising flour into bowl. Add a tsp of baking powder. Add seasoning. Gradually add water until you have a smooth double cream consistency - not too runny.
  • Cut up pork into cubes around 1 inch or slightly smaller. Dip in flour and then dip in the batter.
  • Heat up some oil in a pan, wok or deep fat fryer. It requires a good amount if you are using a pan - you want the balls to be submerged in the oil. Remember to turn the heat down once it gets to the right temperature. And remember to never leave unattended.
  • Add the coated pork to the hot oil, a few at a time. You want them to go a nice golden brown colour - will take about 4-6 minutes.
  • Take out and blot on kitchen roll. You can serve these immediately or cool them down and freeze.

CRUNCHY PORK NOODLE BALLS



Crunchy Pork Noodle Balls image

Make and share this Crunchy Pork Noodle Balls recipe from Food.com.

Provided by Sonya01

Categories     Pork

Time 50m

Yield 36 balls

Number Of Ingredients 14

1 (60 g) package dried egg noodles (60g)
250 g pork mince
1 small red onion, chopped finely (100g)
2 garlic cloves, crushed
2 teaspoons grated fresh gingerroot
1/3 cup coarsely chopped fresh coriander leaves
1 egg yolk
1/4 cup plain flour (35g)
1 teaspoon sambal oelek
1 teaspoon fish sauce
1 teaspoon salt
peanut oil, for deep-frying
1/3 cup sweet chili sauce (80ml)
2 tablespoons lime juice

Steps:

  • Crumble noodles in a large heatproof bowl, cover with boiling water; stand for five minutes or until tender; drain.
  • Combine the noodles with the pork, onion, garlic, ginger, coriander, egg yolk, flour, sambal oelek, fish sauce and salt in a bowl; mix well. Roll teaspoons of the mixture into balls.
  • Deep-fry pork balls in hot oil, in batches, until browned and cooked through. Serve pork balls with thecombined chilli sauce and lime juice.

Nutrition Facts : Calories 33.2, Fat 1.8, SaturatedFat 0.6, Cholesterol 11.8, Sodium 96.8, Carbohydrate 2.6, Fiber 0.2, Sugar 0.2, Protein 1.7

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