Sweet and Sour Pork Balls
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Ingredients
- 500 g pork shoulder, diced
- 80 g cornflour
- 1 large egg
- 3 tbsp rice vinegar
- 3 tbsp caster sugar
- 2 tbsp tomato puree
- 1 red pepper, diced
- 400 ml vegetable oil for frying
Method
- 1
Beat the egg and mix with half the cornflour to make a thick batter, then toss the pork pieces in it until well coated.
- 2
Toss the coated pork in the remaining cornflour so each piece is dry on the outside.
- 3
Heat the vegetable oil in a wok or deep pan to 180C and fry the pork in batches for 5 minutes, until golden and cooked through with no pink remaining, then drain on kitchen paper.
- 4
Mix the rice vinegar, caster sugar and tomato puree with 100ml water in a clean pan.
- 5
Add the diced red pepper and simmer for 3 minutes, until the pepper is just tender and the sauce has thickened slightly.
- 6
Toss the crispy pork through the sauce just before serving so it stays crisp.
- 7
Serve with steamed rice.
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