Recipe(tried): Sweet Sour Pork Balls

Sweet Sour Pork Balls

PORK BALLS:

1 lb ground pork
1 tsp. sesame oil
1/3 cup cornstarch
1 egg
3 tbsp. soy sauce
3 tbsp. oil

SWEET AND SOUR SAUCE:

1 tsp. cornstarch
1/3 cup dry sherry
1/3 cup soy sauce
1/4 cup tomato paste
1/3 cup sugar
3 tbsp. white wine vinegar
1 cup can pineapple chunks in syrup
1 large onion, cut in chunks
1 large green bell pepper, cut in chunks
2 carrots, cut in 1-inch strips

Pound the pork with the sesame oil until well mixed, then mix in the cornstarch, egg and soy sauce in the same way. Have a plate ready to hold the pork balls. Wash, then wet your hands under cold water. Take small portions of the meat mixture, about the size of walnuts, and knead them into balls. Keep wetting your hands as this prevents the meat from sticking to them, and it gives the balls an even surface.

Before cooking the pork balls, start preparing the sauce; blend the cornstarch to a paste with 1/3 cup water. Add the sherry and soy sauce, then stir in the tomato paste, sugar and vinegar. Drain the liquid from the pineapple into the mixture.

Heat the oil and stir fry the pork balls until evenly browned and cooked through. Use a draining spoon to remove them from the pan.

Add the onion, pepper and carrots to the hot fat and stir fry these ingredients for about 5 minutes, until slightly softened. Give the liquid sauce mixture a stir, then pour it into the pan and bring to a boil, stirring all the time. Stir in the pork balls and pineapple and cook, stirring over reduced heat for 3-4 minutes. Serve with rice.