Sweet and sour pork balls with vegetables

Ingredients for 4 servings:

• 2 spring onions
• 1 piece(s) ginger, fresh, small
• 300 g minced pork
• 1 egg(s)
• 1 tbsp rice wine
• 1 tbsp soy sauce
• some salt
• some pepper
• 1 tbsp potato flour
• Fat, for frying
• 2 chili peppers, fresh, red
• 2 bell peppers, green
• 2 stalk(s) leeks
• 2 tbsp oil
• 125 ml meat broth
• 4 slices of pineapple
• 3 tbsp vinegar
• 1 tbsp soy sauce
• 2 tbsp rice wine
• 2 tbsp honey
• 1 tbsp oil (sesame oil)

Instructions

Working time approx. 1 hour 10 minutes; Total time approx. 1 hour 10 minutes

Clean, wash, and finely chop the spring onions. Peel and grate the ginger. In a bowl, combine the minced pork with the egg, spring onions, ginger, rice wine, soy sauce, MSG, salt, and pepper to form a smooth dough. Mix the potato flour evenly with the meat mixture. Cover and let stand for 30 minutes. Wash the chili peppers and bell peppers, halve them, and remove the seeds. Cut the chili peppers into small cubes and the bell peppers into approximately 3 cm cubes. Clean and wash the leek and cut it into 3 cm pieces. Heat the oil in a deep pan. Fry the chili peppers, bell peppers, and leek for 5 minutes, stirring occasionally. Pour in the meat stock and simmer for another 10 minutes. Cut the pineapple slices into 6 pieces each. Add to the vegetables, season with vinegar, soy sauce, sherry, and honey, and continue to simmer over low heat. Using wet hands, form the meat mixture into small, even balls. Heat the oil in a deep fryer to 175°C and fry the meatballs until crispy and brown. Remove and drain on kitchen paper. Add the meatballs to the vegetables, season with sesame oil and a pinch of salt, if desired.