Chineasy does it: Sweet & sour pork balls 

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Chineasy does it: Sweet & sour pork balls

By Kwoklyn Wan

Published: | Updated:

What can I say about one of the most recognised Chinese takeaway dishes ever invented? These deep-fried balls – crispy on the outside, juicy in the middle – are truly yummy.

PREP 10 MINS

COOKING TIME 20 MINS

SERVES 4

125g plain flour

2 tsp baking powder

2 eggs

340g boneless pork chops, rind removed and cut into 3cm cubes

120ml ready-made sweet and sour sauce

FROM THE STORE CUPBOARD 

1 tsp salt

500ml vegetable oil

  • In a large bowl mix together the flour, baking powder and salt.
  • In a separate bowl, beat together the eggs with 2 tablespoons of the oil and 250ml water. Add the wet mixture to the flour and mix well to create a smooth paste. Drop the pork into the flour paste, thoroughly coating each piece. You may have leftover batter (see tip).
  • Preheat the remaining oil to 170C in a deep-sided wok or saucepan and carefully lower the coated pork into the oil one piece at a time, in batches of 8-10 pieces. Fry for 6-8 minutes until golden brown and cooked through. If you have a food probe thermometer, the internal temperature should reach 78C. Remove the cooked pork from the oil and allow it to drain on a wire rack or a plate lined with kitchen paper.
  • If you like your sweet and sour balls super crispy, once they have cooled for 10 minutes, simply drop them back in the oil for a second fry for a couple of minutes.
  • Warm your sweet and sour sauce, arrange the crispy pork balls on a plate and serve with the sauce.

TIP Keep any leftover batter in the fridge and use within 3 days.