Sweetandsourporkballs 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.

THE BEST SWEET AND SOUR PORK MEATBALLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the sausage in a large bowl and mix in the chestnuts, green onion, 1/2 cup of soy sauce, eggs, garlic powder, and breadcrumbs. Roll the mixture into 1 to 1 1/2 inch balls and place on a broiler pan. Bake in the oven for 1 hour. When done, place the meatballs in a slow cooker.
• While meatballs are cooking, prepare the sweet and sour sauce by stirring together the sugar and cornstarch in a large saucepan. Pour in vinegar, pineapple juice, ketchup, and soy sauce to taste. Bring to a boil over medium-high heat, then reduce heat to low, and simmer until thickened. Pour sauce over meatballs, and keep warm in the slow cooker.

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.

SWEET & SOUR PORK MEATBALLS

Steps:

• Mix together the minced pork, garlic, plain flour, fresh breadcrumbs and salt & pepper.
• Add 1 beaten egg yolk then roll into balls and toss in a little flour. Fry in a little oil until browned all over and set aside in a ProCook Gourmet Steel Shallow Casserole dish.
• Mix the sugar, cider vinegar and soy sauce in a saucepan and blend with the cornflour.
• Add the water and tomato passata. Simmer for 5 minutes, then add the green pepper and the pineapple. Pour over the meatballs and cover.
• Bake in the oven at 180C for 35 minutes.

SWEET AND SOUR PORK MEATBALLS

Steps:

• For meatballs: In a large bowl, beat egg until frothy.
• Stir in breadcrumbs, fresh garlic (if using) 2 tbsp green onions, carrot, gingerroot, salt and pepper; mix in the ground pork.
• Roll pork mixture into 1-inch balls.
• Bake on a foil-lined baking sheet, in a 375 degree F oven for about 15 minutes, or until meatballs are no longer pink inside.
• For sweet and sour sauce: in a bowl, whisk together, pineapple juice, ketchup, vinegar, maple syrup and cornstarch; set aside.
• In a saucepan, heat oil over medium heat; cook onion, garlic and fresh ginger, stirring often, for about 4 minutes.
• Stir in pineapple juice mixture; bring to a light boil, reduce heat, simmer, stirring occasionally, until thickened (about 5 minutes).
• Add in the meatballs to coat.
• Transfer to a baking dish.
• Cover and bake in 350 degree F oven for 25 minutes stirring often.
• Sprinkle with remaining green onions.
• Note: these meatballs can be made ahead of time, and frozen until ready to use in this dish, just shape into balls and freeze on a cookie sheet.

YUMMY SWEET 'N' SOUR MEATBALLS

Steps:

• In a large bowl, combine the first six ingredients; crumble beef over top and mix well. Shape into 1-1/2-in. balls., In a skillet, brown meatballs on all sides, turning often; remove and set aside. Drain fat., For sauce, add the brown sugar and cornstarch to the skillet. Stir in the pineapple, vinegar and soy sauce until blended. Bring to a boil. Cook and stir for 2 minutes or until thickened. Add green pepper; reduce heat. Cover and simmer until tender. Return meatballs to skillet and heat through.

SWEET & SOUR PORK

Steps:

• Mix the pork with the marinade ingredients and leave to sit for at least 15 mins, or chill for a few hours. In a separate bowl, mix all the coating ingredients. Drain any excess liquid off the pork and toss the pork in the seasoned coating. Can be done 1 hr ahead.
• To make the sauce, heat the oil in a shallow saucepan and gently fry the garlic, ginger and peppers until just starting to soften. Now drop in all the rest of the ingredients except the sesame seeds. Bring everything to the boil and cook for a few mins until thickened, then take off the heat. To make the batter, whisk the flours and baking powder together with 200ml water to a smooth paste.
• Heat the oil in a deep-fat fryer, large saucepan or a wok to 180C or until a drop of batter sizzles and browns in 20 secs. Dip the marinated pork in the batter mix (do it in two or three batches) and let any excess drip off. Fry the pork in batches for about 5-6 mins or until golden. Remove and drain on kitchen paper until all the batches are done. Make sure you bring the oil back to the correct temperature between each batch. Coat the crispy pork in the sauce, then sprinkle over the sesame seeds, coriander and serve with rice or noodles.

SWEET-AND-SOUR MEATBALLS

Steps:

• In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into 2 dozen 1-1/2-in. balls. Place in a greased 2-qt. baking dish. , For sauce, combine brown sugar and cornstarch in a saucepan. Add pineapple and juice, green onions, vinegar and soy sauce; cook and stir just until thickened and bubbly. Pour over meatballs. , Cover and bake at 350° for 40 minutes. Stir in green pepper. Cover and bake 10 minutes longer or until meat is no longer pink. Serve with rice if desired.