Sweet and Sour Pork Balls
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
- Ingredients
- 3 cups pork fillets (cut into cubes)
- 1 Tbsp Rice wine
- 1 Tbsp light soy sauce
- 2 tsps sesame oil
- 1 egg (lightly beaten)
- 4 Tbsps Corn starch
- Peanut oil (for deep frying)
- For the sauce
- 1 large carrot (sliced diagonally)
- ⅔ cup Chicken broth
- 1 Tbsp light soy sauce
- 2 tsps dark soy sauce
- 2 tsps sesame oil
- 4 tsps Rice vinegar
- 1 Tbsp sugar
- 2 Tbsps tomato Ketchup
- 2 tsps Corn starch
- 1 red pepper (deseeded and chopped into diamonds)
- 4 scallions (trimmed and roughly chopped)
- To garnish
- fresh cilantro
Preparation steps
1.
Put the pork into a bowl with rice wine, soy sauce and sesame oil and marinate for 15 minutes.
2.
Mix together 1 tbsp corn starch with the egg.
3.
Heat the oil in a deep fat fryer to 180C/350F.
4.
Put the rest of the corn starch onto a plate. Lift the pork from the marinade and toss in the corn starch to dust. Then dip the pork into the egg and corn starch mixture to coat.
5.
Deep fry the pork for about 5 minutes, until golden, cooking in batches.
6.
Drain the pork on paper towels and keep warm.
7.
For the sauce blanch the carrots in boiling water for 2 minutes to soften, then drain.
8.
Put the chicken broth, light and dark soy sauce, sesame oil, rice vinegar, sugar, catsup and corn starch mixture into a pan and bring to a boil.
9.
Add the carrots, pepper and scallions.
10.
Add the fried pork balls and serve garnished with coriander leaves.
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