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1 Sweet, Sour & Chilli Pork Balls

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Sweet, Sour & Chilli Pork Balls

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Ingredients

4 portion(s)

26 Pork Balls

  • 500 grams Frozen Pork Pieces or Fresh Mince
  • 1 clove garlic, Crushed
  • to taste salt & pepper
  • 2 tablespoons dry sherry
  • 2 tablespoons soy sauce
  • 2 tablespoons vegetable oil

Sweet, Sour & Chilli Sauce

  • 225 grams pineapple pieces, Can
  • 1 carrot, Seeded & Julienned
  • 1 red/yellow capsicum, Seeded & Julienned
  • 12 Snow peas (whole)
  • 2 teaspoons brown sugar
  • 2 teaspoons soy sauce
  • 1 tablespoon cornflour
  • 2 tablespoons vinegar
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Recipe's preparation

    Sweet, Sour & Chilli Pork Balls

  1. Chop garlic 2-3 Seconds, Speed 7, scrap down.

    Mince, slightly thawed frozen pork pieces 8-15 Seconds, Speed 7 into mince.

    In the bowl mix together the pork, garlic, seasoning, sherry and soy sauce 20 Seconds, Speed 3, Counter-clockwise operation.

    With floured hands, shape the mixture into walnut sized 20g balls. 

    At this point you can either fry or steam your balls.

     

    Frying: Heat the oil in a frying pan and sauté the meatballs for about 5 minutes, until browned and cooked through. Keep hot in preheated Thermoserver. 

     

    To make the sweet and sour sauce, drain the juice from the pineapple chunks into bowl. 

    Add the Carrot, Capsicum and Pepper and simmer in the juice for about  90℃, Counter-clockwise operation, 5 minutes, or until softened. 

    Stir in the brown sugar and soy sauce 90℃, Speed 1, Counter-clockwise operation, 30 Seconds.

    In the MC blend the cornflour to a smooth paste with the vinegar and add to the sauce. 

    Bring to the boil 100℃, Reverse, and simmer 90℃, 3 Minutes, Counter-clockwise operation. Stir in the pineapple chunks Counter-clockwise operation, Speed 1 and let them heat through in the sauce. 

     

    Steaming: Place the balls on the Varoma Tray: Steam 7-10 Minutes, Varoma, Speed 1, over 500g water, Keep hot in preheated Thermoserver. Washing up is done.

     

     

    Pour the sauce over the meatballs and serve with rice or Singapore noodles. Serves 4 

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11

Tip

Steam balls last few minutes of cooking rice in simmering basket.

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C.

We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml.

All herbs are fresh (unless specified) and cups are lightly packed.

All vegetables are medium size and peeled, unless specified.All eggs are 55-60 g, unless specified.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Really enjoyed this.

    Submitted by Kazzar on 13. April 2017 - 21:52.

    Really enjoyed this.

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  • I doubled the sauce and

    Submitted by Sue Barford on 8. February 2016 - 20:04.

    I doubled the sauce and vegetables but not the pineapple to creatte more sauce for this dish

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  • I'm glad you enjoyed it.

    Submitted by osram on 4. November 2015 - 18:03.

    I'm glad you enjoyed it.

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  • I love it !!!  Simple to

    Submitted by Milopita on 4. November 2015 - 08:57.

    I love it !!!  Cooking 10

    Simple to make with basic ingredients that I had on hand. 

    We served it with basmati rice. 

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