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Crispy Chinese sweet and sour pork balls served with white rice.
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Sweet and Sour Pork Balls Recipe

Crispy pork balls tossed in a wonderful sweet and sour sauce, a great Friday night fakeaway that is far easier than you would imagine.
Course Main Course
Cuisine Anglo Chinese
Keyword chinese pork balls, chinese sweet and sour pork balls, sweet and sour pork, sweet and sour pork balls
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 Servings
Calories 918kcal
Author Brian Jones

Ingredients

  • 350 g Pork Tenderloin 12oz

For the Sweet and Sour Sauce:

  • 2 tablespoon Light Brown Sugar
  • 3 tablespoon Tomato Ketchup
  • ⅛ teaspoon MSG Optional
  • 3 tablespoon Light Soy Sauce
  • 4 tablespoon Pineapple Juice (I use the juice from the tinned pineapple)
  • 2 tablespoon Rice Vinegar
  • 1 tablespoon Toasted Sesame Oil
  • 2 tablespoon Water
  • ½ tablespoon Cornflour
  • 1 Small Red Onion 75g
  • 1 Small Red Pepper
  • 225 g Tin of Pineapple Chunks in Juice 8oz
  • 1 teaspoon Cooking Oil

For the Batter:

  • 35 g Plain Flour ¼ Cup + 1 tablespoon (All Purpose in the US)
  • 30 g Cornflour ¼ Cup
  • ½ teaspoon Salt
  • 1 teaspoon Baking Powder
  • 75 ml Cold Sparkling Water ⅓ Cup
  • Oil for Frying

Instructions

  • Cut the pork into 2.5cm (1") cubes and dry them well on kitchen paper.
  • Top and tail the onion, then cut it in half lengthways, then slice it into 5-6mm (¼") thick strips.
  • Remove the seeds from the red pepper and cut it into strips approximately 5-6mm (¼") thick.
  • Drian the pineapple chunks, reserving the juice; you will need 3-4 tablespoons of the juice for the sauce.
  • Mix together the ingredients for the sauce apart from the cooking oil, water, cornflour, vegetables and pineapple.
    Sweet and Sour Pork Balls process shots 3 of 21
  • Heat the cooking oil for the sauce in an 18cm or 7" saucepan over a medium-high heat, and when it is hot, add the onion and red pepper and soften for 2 minutes.
    Sweet and Sour Pork Balls process shots 5 of 21
  • Add the sauce mix and bring it all to a simmer, then cook for 5 minutes.
    Sweet and Sour Pork Balls process shots 7 of 21
  • Throw the dry ingredients for the batter into a bowl and mix well.
    Sweet and Sour Pork Balls process shots 9 of 21
  • Mix the water with the cornflour for the sauce and stir it into the simmering sauce until it begins to thicken.
    Sweet and Sour Pork Balls process shots 11 of 21
  • Add the pineapple to the sauce, reduce the heat to very low and keep warm whilst you cook the pork.
    Sweet and Sour Pork Balls process shots 13 of 21
  • Just before you are ready to cook, whisk cold water into the dry ingredients for the batter.
    Sweet and Sour Pork Balls process shots 15 of 21
  • Add 4-5cm (1½-2") of oil to the base of a wok and heat it to 170°C or 340°F.
  • Dredge the pork cubes in 1 tablespoon of flour and dip the pork into the batter.
    Sweet and Sour Pork Balls process shots 17 of 21
  • Carefully drop the pork 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.
    Sweet and Sour Pork Balls process shots 19 of 21
  • Serve the balls with the sauce either on the side or drizzled over the top.
    Sweet and Sour Pork Balls process shots 21 of 21

Video

Nutrition

Serving: 1 | Calories: 918kcal | Carbohydrates: 46g | Protein: 46g | Fat: 61g | Saturated Fat: 16g | Polyunsaturated Fat: 41g | Cholesterol: 158mg | Sodium: 2815mg | Fiber: 2g | Sugar: 25g
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