Incorporating the concept of “fakeaway” into our kitchen adventures has become quite popular, and for good reason. It allows us to recreate the flavours and enjoyment of our favourite takeaway meals in the comfort of our own kitchens.
Among the many recipes that fall under this category, these delicious pork balls stand out as an incredibly easy and satisfying option.
What makes this recipe truly appealing is its simplicity. When time is of the essence, having a quick and straightforward dish like this in your collection can be a lifesaver.
With just a few basic steps, you’ll have a mouth-watering meal on the table in no time.
What adds an exciting twist to these pork balls is the medley of zingy flavours that dance on your taste buds. You don’t need to venture far to find the ingredients needed; chances are, you already have them stocked in your kitchen cupboard. The combination of tangy sauce, and hint of freshness from the citrus creates an explosion of taste.
The versatility of this recipe is another winning aspect. While the recipe suggests using pork, you have the freedom to explore different protein options based on your preferences or dietary needs. Swap the pork for tender chicken or succulent prawns, and you’ll have an equally delicious variation that caters to your taste buds.
So, whether you’re craving a quick and satisfying dinner or looking to impress guests with a flavourful yet effortless dish, these pork balls are an excellent choice.
Sweet and Sour Pork Balls
Ingredients
- 8 Sausages
- 75g Dried Breadcrumbs
- 1 Egg
- 1 Garlic Clove
- 1 Red Pepper
- 425g Tin of Pineapple Chunks (in syrup)
- 80g Tomato Ketchup
- 5 tbsp Balsamic Vinegar
- 2 tbsp Light Soy Sauce
- 2 tbsp Honey
- 1 Tin Water Chestnuts
- Juice of 1 Lime
Directions
- Squeeze the sausage meat from the sausages and place in a large bowl with the breadcrumbs. Crack the egg and add to the bowl, then season with salt and pepper and then mix everything together well.
- Roll the meat mixture into about 20 golf ball sized portions.
- Add some oil into a large pan and heat.
- Add the balls to the heated pan and cook for about 10 minutes, turning them now and then until they brown all over.
- Peel and finely grate the garlic, then finely slice the red pepper and add to the pan along with the water chestnuts.
- In a jug, whisk together the juice from the tinned pineapple, the ketchup, balsamic vinegar, honey, soy and then squeeze in the lime juice.
- Pour the liquid mix into the pan giving everything a good stir and cook for 10 minutes.
- Add the pineapple chunks and check the pork balls are piping hot and cooked through. The sauce should have reduced and thickened slightly.
- Serve with boiled rice or noodles.
