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)
- 300g pork mince
- 4 baby capsicums or half a capsicum of your choice (sliced)
- 1 onion (sliced)
- 1 tomato (quartered)
- oil for deep-frying
- 4 dashes of white pepper
- 3 tbs of soy sauce
- A pinch of salt
- 3-4 tbs of cornflour
- 6 tbs of tomato sauce
- 4 tbs of sweet chilli sauce
- 2 tbs of vinegar
- 1 tbs sugar
- 2 tbs water
- 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.
- Form the pork mince mixture into small balls.
- 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.
- When you’re done deep frying the meatballs, drain the oil, leaving 1 tbs of oil in the wok.
- Stir in the sliced onions and fry until they are translucent. Add in the sliced capsicum and quartered tomatoes. Stir-fry until fragrant.
- Pour in the sauce and bring it to boil or cook the sauce until slightly thickened.
- Add in the deep fried meatballs and stir them well to mix.
- Dish up and serve it warm with rice.