Sweet and Sour Pork Balls

I have always wanted to try and recreate the wonderful sweet and sour pork balls and chicken balls. After along time messing about in the kitchen trying to work out and make it.

The luscious textures of the Pork Belly are well complemented by a simple easy to make sweet sour sauce creating a dish that simply oozes with flavour and is mouthwatering to look at. Pork belly is now turning into an extremely popular cut of Pork in Chinese cooking and in fact all over the world.

So this is how to make it. By the way I make this to serve three if you want to serve more just add more pork belly and add adjust the sauce amount.

Ingredients for Sweet Sour Pork Belly Recipe

750 gm Pork Belly
2 Tbsp Chinese Rice Wine
Oil for frying
1 Egg, beaten
5 Tbsp Cornflour
1/2 Tsp Baking Soda
1 Tsp Oil
1/2 Tsp Salt
Water

1 Onion, medium, cut into chunks
1 Green Bell Pepper (Capsicum) cut into small cubes (remove seeds first)
4 Spring Onions (Scallions) cut into 1 inch pieces
2 Tbsp Tomato Puree
3 Tbsp Wine Vinegar
3 Tbsp Sugar
1 Tbsp Sesame Oil
1 Tbsp Soy Sauce
1 Tbsp Cornflour, mixed with a little cold water to form a paste
2 Tbsp Pineapple cut into small chunks
1 Pinch of salt

Method

1. Cut the Pork Belly into 1 inch cubes and cut off any excess fat plus the rind and put into a large bowl with the Chinese Rice Wine. Stir well. Set aside for 2 hours or overnight in a refrigerator is best if you have the time.

2. In a Large bowl, blend the beaten egg, 5 Tbsp Cornflour, Baking Soda, Tomato Puree, 1 Tsp Oil, 1/2 Tsp Salt. Add water gradually to form a stiff batter.

3. Add the Pork Belly cubes and mix well ensuring all the pieces are covered with the batter.

4. Heat the oil in a wok or large pan. Use sufficient oil to cover the Pork cubes. Add the Pork Belly cubes and fry for about 3 minutes.

5. Now Remove the Pork from the pan using a slotted spoon and drain on kitchen towels.

6. Reheat the oil and return the Pork pieces to the pan. Fry for 2-3 minutes or until the Pork is golden brown. Remove the Pork with a slotted spoon, drain on kitchen towels and set aside.

7. You can either Pour off all but 1 Tbsp of the oil or in a separate pan add 1Tbsp of oil and reheat. Add the onions and bell pepper. Fry until the onions are golden brown. Add the spring onions (Scallions) and fry for 30 secs. Remove the onion, bell pepper and spring onions with a slotted spoon and set aside.

8. In a wok or a large pan, add the wine vinegar, sugar, tomato puree, soy sauce, sesame oil and a pinch of salt. Bring to the boil. Add the onion, bell pepper and spring onions (Scallions). Add the cornflour paste to thicken the sauce. Add the Pork Belly cubes and stir well making sure all the pork pieces are completely coated with the sauce. Add the pineapple and serve.