Ingredients with Measurements:
- 1 lb ground pork
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped red bell pepper
- 1 egg
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup pineapple juice
- 1/4 cup brown sugar
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tbsp water
- 2 tbsp chopped green onions (for garnish)
Special equipment needed:
- Large mixing bowl
- Baking sheet
- Small saucepan
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large mixing bowl, combine ground pork, breadcrumbs, onion, red bell pepper, egg, salt, and black pepper. Mix well.
3. Roll mixture into 1-inch balls and place on a baking sheet.
4. Bake for 20-25 minutes, or until pork balls are cooked through.
5. In a small saucepan, combine pineapple juice, brown sugar, and soy sauce. Bring to a boil over medium heat.
6. In a small bowl, whisk together cornstarch and water. Add to the pineapple juice mixture and stir until thickened.
7. Remove pork balls from the oven and brush with the pineapple glaze.
8. Return to the oven and bake for an additional 5-10 minutes, or until the glaze is caramelized and sticky.
9. Garnish with chopped green onions and serve.
- Time:
Preparation time: 15 minutes
- Cooking time: 30-35 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- Makes approximately 20 pork balls
- Serving size: 4 pork balls
Nutritional information:
- Calories per serving: 250
- Total fat: 12g
- Saturated fat: 4g
- Cholesterol: 80mg
- Sodium: 550mg
- Total carbohydrates: 20g
- Dietary fiber: 1g
- Sugars: 12g
- Protein: 16g
Substitutions for ingredients:
- Ground pork can be substituted with ground chicken or turkey.
- Breadcrumbs can be substituted with panko breadcrumbs or crushed crackers.
- Red bell pepper can be substituted with green bell pepper or jalapeño pepper.
- Pineapple juice can be substituted with orange juice or apple juice.
- Soy sauce can be substituted with tamari or coconut aminos.
Variations:
- Add chopped cilantro or basil to the pork mixture for added flavor.
- Use honey instead of brown sugar for a sweeter glaze.
- Add a pinch of red pepper flakes to the glaze for a spicy kick.
Tips and tricks:
- Make sure to mix the pork mixture well to ensure even seasoning and texture.
- Use a cookie scoop or tablespoon to portion out the pork mixture for even-sized balls.
- Brush the pork balls with the glaze halfway through cooking to ensure they are evenly coated.
Storage instructions:
- Store leftover pork balls in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place pork balls on a baking sheet and bake in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve pork balls on a platter with toothpicks for easy serving.
- Arrange pork balls on a bed of lettuce for a colorful presentation.
Garnishes:
- Chopped green onions
- Sesame seeds
- Chopped cilantro
Pairings:
- Steamed rice
- Stir-fried vegetables
- Pineapple chunks
Suggested side dishes:
- Asian slaw
- Fried rice
- Steamed edamame
Troubleshooting advice:
- If the pork balls are too dry, add a tablespoon of water to the pork mixture before rolling into balls.
- If the glaze is too thick, add a tablespoon of pineapple juice to thin it out.
Food safety advice:
- Make sure to cook pork balls to an internal temperature of 160°F to ensure they are fully cooked.
- Store leftover pork balls in the refrigerator and consume within 3 days.
Food history:
- Pineapple is native to South America and was brought to Europe by Christopher Columbus in the late 15th century. It was later introduced to Asia and became a popular ingredient in Asian cuisine.
Flavor profiles:
- Sweet and savory
- Tangy
- Sticky
Serving suggestions:
- Serve as an appetizer or main dish.
- Pair with steamed rice and vegetables for a complete meal.
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