Oh no, I have been missing in action again! No, I have not forgotten about PonPeKo at all. I am still experimenting in my kitchen and trying out new cafes and restaurants. I just could not find time to write about them. Or… is it just an excuse for my lack of discipline?

I just did two gym classes and got back home hungry. I have a pack of pork mince and some baby capsicums in the fridge and sweet and sour meatballs suddenly came into my mind. It is easy to whip up and Mr. D will love it as it is a meat dish and it is deep fried too. This dish is sort of a simplified version of Ku Lo Yuk dish.

Sweet and Sour Pork Meatballs (Serves: 5)

Ingredients

• 300g pork mince
• 4 baby capsicums or half a capsicum of your choice (sliced)
• 1 onion (sliced)
• 1 tomato (quartered)
• oil for deep-frying

Marinade

• 4 dashes of white pepper
• 3 tbs of soy sauce
• A pinch of salt
• 3-4 tbs of cornflour

Sauce

• 6 tbs of tomato sauce
• 4 tbs of sweet chilli sauce
• 2 tbs of vinegar
• 1 tbs sugar
• 2 tbs water

Methods

1. Mix the marinade and the pork mince in a bowl. Make sure that you mix them thoroughly and let them sit for 10-15 min.
2. Form the pork mince mixture into small balls.
3. Heat about 2 cups of oil in a wok over medium high heat. When the oil is hot, deep fry the meatballs until golden brown. To avoid overcrowding, deep fry them in batches.
4. When you’re done deep frying the meatballs, drain the oil, leaving 1 tbs of oil in the wok.
5. Stir in the sliced onions and fry until they are translucent. Add in the sliced capsicum and quartered tomatoes. Stir-fry until fragrant.
6. Pour in the sauce and bring it to boil or cook the sauce until slightly thickened.
7. Add in the deep fried meatballs and stir them well to mix.
8. Dish up and serve it warm with rice.

Tagged: capsicums, Chinese, dinner, malaysian, meatballs, pork, simple, sweet and sour