Thursday, 30 December 2010

Pork ball in sweet and sour sauce

This dish remind me of my childhood days in Penang.
  • 180g of minced pork
  • 1.5 tsp five spice powder
  • 1 egg
  • 2tbsp corn flour
  • 1 tsp salt

Mixed the following for the sauce:

  • 3/4 cup of tomatoes ketchup
  • a dash of tabasco sauce
  • 2 tbsp worcestershire sauce
  • 1/2 tsp pepper
  • 1 tbsp vinegar
  • 2 tbsp sugar
  • 1 tbsp fish sauce
  • 1/2 cup of water

  • 1 red pepper, sliced
  • 1 onion, quartered and open to pieces
  • 2 large potatoes, sliced to abt 5mm thickness


In a large bowl, put in the minced pork. Add in the five spice powder, egg, salt and corn flour. Use your hand to mix well and set a side.

In a wok hot enough oil to deep fry the pork balls. When the oil is hot, spoon the minced pork and round into a ball. Put into the hot oil and fry until brown. Continue until all the pork is cook.

In another wok, fry the potatoes until cook. Set aside. Scoop up the oil and left about 1 tablespoon in the work. Add in the minced garlic and fry until fragrant. Add in the sauce. Once boiled, add in the brown pork balls and also the onions. Simmer in a low fire for about 10 minutes. Add in the pepper and the potatoes. Mix well and serve immediately

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