Ingredients with Measurements:
- 1 lb ground pork
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 egg
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped green bell pepper
- 1/4 cup finely chopped red bell pepper
- 1/4 cup finely chopped pineapple
- 1/4 cup cornstarch
- 1/4 cup water
- 1/4 cup white vinegar
- 1/4 cup ketchup
- 1/4 cup brown sugar
- 1 tbsp soy sauce
- 1 tsp garlic powder
- 1 tsp ginger powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- Vegetable oil for frying
Special equipment needed:
- Large mixing bowl
- Medium mixing bowl
- Large skillet or wok
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. In a large mixing bowl, combine ground pork, breadcrumbs, milk, egg, onion, green bell pepper, red bell pepper, and pineapple. Mix well until all ingredients are evenly distributed.
2. Using your hands, shape the mixture into small balls, about 1 inch in diameter.
3. In a medium mixing bowl, whisk together cornstarch and water until smooth.
4. Heat vegetable oil in a large skillet or wok over medium-high heat.
5. Dip each pork ball into the cornstarch mixture, making sure it is coated evenly.
6. Carefully place the coated pork balls into the hot oil and fry until golden brown, about 3-4 minutes per side. Use a slotted spoon to remove the pork balls from the oil and place them on a plate lined with paper towels to drain excess oil.
7. In a small saucepan, combine white vinegar, ketchup, brown sugar, soy sauce, garlic powder, ginger powder, salt, and black pepper. Cook over medium heat, stirring constantly, until the sauce thickens and becomes glossy, about 5-7 minutes.
8. Pour the sweet and sour sauce over the fried pork balls and toss gently to coat.
9. Serve hot, garnished with chopped green onions and sesame seeds.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Frying temperature: 350°F
Serving size:
- This recipe makes about 20 pork balls, serving 4-6 people.
Nutritional information:
- Calories: 250
- Fat: 12g
- Carbohydrates: 22g
- Protein: 14g
- Sodium: 400mg
- Sugar: 12g
Substitutions for ingredients:
- Ground chicken or turkey can be used instead of ground pork.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Apple cider vinegar can be used instead of white vinegar.
- Tomato paste can be used instead of ketchup.
- Honey or maple syrup can be used instead of brown sugar.
- Fresh garlic and ginger can be used instead of garlic and ginger powder.
Variations:
- Add diced carrots and celery to the pork mixture for extra crunch and flavor.
- Use canned mandarin oranges instead of pineapple for a different twist.
- Make a vegetarian version by using crumbled tofu instead of ground pork.
Tips and tricks:
- Make sure the oil is hot enough before frying the pork balls to ensure they cook evenly and don't become greasy.
- Don't overcrowd the skillet or wok when frying the pork balls, as this can lower the temperature of the oil and cause the balls to stick together.
- Use a slotted spoon to remove the pork balls from the oil to avoid burning yourself.
- If the sweet and sour sauce is too thick, add a little water to thin it out.
Storage instructions:
- Store leftover pork balls and sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the pork balls on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes, or until heated through. Heat the sauce in a small saucepan over low heat, stirring constantly, until warmed through.
Presentation ideas:
- Serve the pork balls on a platter with toothpicks for easy snacking.
- Arrange the pork balls on a bed of steamed rice and drizzle with extra sweet and sour sauce.
- Garnish with chopped cilantro or parsley for a pop of color.
Garnishes:
- Chopped green onions
- Sesame seeds
- Chopped cilantro or parsley
Pairings:
- Steamed rice
- Stir-fried vegetables
- Egg rolls
- Wontons
Suggested side dishes:
- Steamed broccoli
- Fried rice
- Vegetable lo mein
- Crab rangoon
Troubleshooting advice:
- If the pork balls are falling apart when frying, add more breadcrumbs to the mixture to help bind it together.
- If the sweet and sour sauce is too thin, cook it for a few more minutes until it thickens to the desired consistency.
Food safety advice:
- Make sure the pork balls are cooked to an internal temperature of 160°F to ensure they are safe to eat.
- Use separate cutting boards and utensils for raw meat and vegetables to avoid cross-contamination.
- Wash your hands thoroughly before and after handling raw meat.
Food history:
- Sweet and sour pork is a popular Chinese-American dish that originated in the Cantonese cuisine of southern China. It was introduced to the United States in the early 20th century and has since become a staple of Chinese takeout menus.
Flavor profiles:
- Sweet and sour pork balls are crispy on the outside and tender on the inside, with a sweet and tangy sauce that balances the savory pork. The addition of pineapple and bell peppers adds a fruity and slightly spicy note to the dish.
Serving suggestions:
- Serve sweet and sour pork balls as an appetizer or main dish with steamed rice and stir-fried vegetables. They also make a great party snack or game day food.
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Region: Chinese