Growing up as a kid one of my family’s favourite recipes was my mother’s rendition of Chinese Sweet and Sour Pork which she prepared as meatballs. I love the recipe but have made a few tweaks of my own. You’ll love them because they are quick and easy to make, freeze well, and are ever so addictive.
I like to use a blend of ground chicken and pork which offers a lean and tender meatball. The sauce is simple and features the sweet tang of fresh pineapple, quickly cooked onions and bright red bell peppers. Serve over your favourite steamed rice or Asian pasta noodle with a sprinkling of toasted sesame seeds.
3.5 lb ground pork or chicken
2 inch piece peeled ginger, finely minced
8 cloves garlic, finely minced
1 teaspoon Chinese five-spice powder, optional
4 teaspoon sesame oil
1/2 teaspoon dashes pepper
1/2 teaspoon of salt
Oil, for pan-frying
2 small onions, quartered
2 sweet red peppers, sliced
1/2 fresh pineapple, sliced
Ingredients Sweet and Sour Sauce:
1/2 cup ketchup
1/2 cup Thai sweet chili sauce
1 1/2 tablespoons Chinese rice vinegar
1 1/2 tablespoons soy sauce
2 tablespoons honey
5 dashes Worcestershire Sauce
1/2 cup water
2 teaspoons cornstarch
Combine the ground pork/chicken with ginger, garlic, five-spice powder, sesame oil, pepper and salt. Stir to combine well. Wet both hands with some water and shape into meatballs. Heat a skillet with oil, pan-fry the meatballs until they turn light to golden brown. Rest on a plate lined with paper towels.
Add the onion and red peppers back to the skillet and cook until tender around 5-7 minutes. Add the prepared sweet and sour sauce and cook until it’s thickened, then add the meatballs and sliced pineapple. Stir to coat well with the sauce. Serve over rice or noodles and top with toasted sesame seeds.