Sweet and Sour Deep Fried Pork Balls

We had some pork loin with which we wanted too do something different, and Lowell suggested the fried pork balls. I found a specific recipe for the sauce, but I was looking more for a principle on the pork, as I knew it had to be a different sort of batter than what I normally us for quick cooking items, like veggies, so it can’t brown/burn easily. It ended up being a simple dredge in plain flour, and a batter of self-raising flour (1 cup flour + 1 1/2 tsp. baking powder + 1/2 tsp. salt)

First, I just have too say, WOW! It was truly fantastic and as good as the best restaurant we’ve been to.

The following is from Mandy’s Munchies:


(This is her general directions for the batter, and it’s actually what I followed. She states that the full recipe further down her page ended up not working. Unfortunately, I didn’t accurately record my quantities, but will do so the next time I make this recipe. I do intend on trying it with the corn flour as well.)

Dry the meat and season with salt and pepper. Dust with plain flour. Make a batter by mixing self-raising flour (Green Dragon is the brand) with enough water until you get the consistency where it easily falls from the whisk. Dip the meat into the batter and then deep fry until pale golden brown and the ‘balls’ have formed their shape. In the take-away they will leave them like this until a customer makes their order and then the balls are re-fried until they are dark golden brown.

For frying, heat oil to 375F and drop pieces in hot oil and fry until golden brown, about 5-10 minutes. Don’t put too many pieces into the fryer otherwise the temperature of the oil will drop too much, I fried about 10 at a time. Remove and drain on a paper towel and keep warm in a low oven while you fry the rest.

1/4 cup (4 Tablespoons) tomato ketchup
1 teaspoon soy sauce
1/4 cup (60ml) white vinegar (I used white wine vinegar)
1/4 cup (60ml) water
1/2 cup (100g) white sugar
1/4 cup (45g) brown sugar, packed
1 Tablespoon corn flour
1/8 cup (2 Tablespoons) cold water

To make the sauce: in a small saucepan combine the first 6 ingredients and bring to a boil whisking constantly.
Reduce the heat to medium-low and continue to simmer stirring for 2 minutes.
In a small cup dissolve the corn flour in the cold water until smooth, then add to the simmering sauce stirring constantly.
Cook for another 3 minutes stirring until bubbly and thickened.
(She served this at room temperature. You can store it in an airtight container in the fridge for probably about a week.)


When pork balls are all fried and sauce is done, I added the pork balls to the sauce and simmered them together for a half hour or so to allow the wonderful sauce to soak into the pork coating. It was fabulous!

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