John Myers
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Sweet and Sour Pork Balls
The perfect sweet and sour pork balls recipe with a picture and simple step-by-step instructions.
Porkballs:
- 250 g Jägermett (pork meat seasoned with onions, paprika and salt)
- 1 tsp Sesame oil
- 2 tbsp Corn starch (here: Mondamin)
- 2 tbsp Breadcrumbs
- 1 tbsp Sweet soy sauce
- 1 tbsp Dark soy sauce
- 2 tbsp Oil
Sweet and sour sauce:
- 1 tsp Cornstarch
- 2 tbsp Rice wine
- 1 tbsp Sweet soy sauce
- 1 tbsp Dark soy sauce
- 2 tbsp Tomato paste
- 2 tbsp Brown sugar
- 1 tbsp Light rice vinegar
- 100 ml Pineapple juice
- 100 ml Water
- Vegetable garnish:
- 125 g Pineapple pieces from the can
- 1 Large onion approx. 150 g
- 0,5 Green bell pepper approx. 100 g
- 1 Carrot approx. 100 g
- 2 tbsp Oil
Garnish:
- 125 g Brown rice (alternatively 125 g basmati rice)
- 1 tsp Salt
Serve:
- 2 Stalk Parsley for garnish
Porkballs:
- Mix the pork meat (250 g) and sesame oil (1 teaspoon) thoroughly, then add the corn starch (2 tbsp), an egg, breadcrumbs (2 tbsp), sweet soy sauce (1 tbsp) and dark soy sauce (1 tbsp) again Mix / knead thoroughly and let rest for approx. 20 minutes. Shape small, walnut-sized meatballs with moistened hands (approx. 25 pieces). Moisten your hands again and again so that the meatballs get a smooth surface. Heat the oil (2 tbsp) in the wok and fry the meatballs in portions until golden-brown on all sides and then remove them from the wok.
Sweet and sour sauce:
- Mix cornstarch (1 teaspoon) with water (4 tbsp 9 tbsp), rice wine (2 tbsp), sweet soy sauce (1 tbsp), dark soy sauce (1 tbsp), tomato paste (2 tbsp), brown sugar (2 tbsp 9 tbsp, light rice vinegar Add (1), pineapple juice (100 ml) and water (100 ml) and mix well with a small whisk
Vegetable garnish:
- Peel the onion, cut in half, thirds and cut / assemble into wedges. Clean and wash the bell pepper and cut into small diamonds. Peel the carrot with the peeler, scrape 2 into 1 decorating blade with the vegetable blossom scraper / peeler and cut into decorative carrot blossom slices (approx. 3 – 4 mm thick) with the knife.
Sweet and sour porkballs:
- Pour oil (2 tbsp) into the wok and fry the carrot blossoms, onion wedges and peppers in the wok / stir-fry until everything is a little translucent, add / stir in the prepared sweet and sour sauce and fold in the pineapple pieces and sautéed meatballs . Let everything simmer / reduce for a few minutes.
Garnish:
- In the meantime, cook the rice (here: brown rice) in salted water (1 teaspoon of salt) according to the instructions on the package. Alternatively, take basmati rice!
Serve:
- Serve sweet and sour pork balls with rice, garnished with parsley.
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