Best 4 Chinese Fried Pork Balls Recipes

SWEET AND SOUR PORK BALLS RECIPE

Steps:

• Cut the pork into 2.5cm cubes and dry them well on kitchen paper.
• Top and tail the onion, then cut it in half lengthways, then slice into 5mm thick strips.
• Remove the seeds form the red pepper and cut it into strips approximately 5mm thick.
• Cut the pineapple into wedges around 1cm wide.
• Mix together the ingredients for the sauce apart from the water, cornflour and vegetables and pineapple.
• Heat the oil for the sauce in a pan over a medium high heat.
• When hot add the onion and red pepper and soften for 2 minutes.
• When softened add the sauce mix and bring to a simmer then cook for 5 minutes.
• Mix the water with the cornflour for the sauce and stir it into the simmering sauce until it begins to thicken.
• Add the pineapple, reduce the heat to lo to keep warm whilst you cook the pork.
• Add 4-5cm of oil to the base of a walk and heat it to 170°C or 340°F.
• Throw the dry ingredients for the batter (less one tablespoon of flour) into a bowl and mix well.
• Just before you are ready to cook, whisk in the cold water,
• Dredge the pork cubes in flour.
• Dip the pork into the batter and then drop into the hot oil, do not overcrowd the pan, stick to 5 or 6 at a time.
• Fry for 5-6 minutes before draining on kitchen paper.
• Serve the balls with the sauce either on the side or drizzled over the top.

GRANDMA DOT'S STUFFING BALLS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil; grease with cooking spray.
• Melt butter in a large skillet over medium heat. Add onion and celery; cook and stir until softened, about 5 minutes. Stir in salt, poultry seasoning, and pepper; cook and stir until fragrant, about 1 minute.
• Whisk eggs and chicken broth together in a large bowl. Fold in bread cubes and parsley. Pour in onion mixture; mix together until combined.
• Shape mixture into 2-inch balls and arrange on prepared baking sheet.
• Bake until golden and crisp, about 20 minutes.

CHINESE FRIED PORK BALLS

Steps:

• Put the self raising flour into bowl. Add a tsp of baking powder. Add seasoning. Gradually add water until you have a smooth double cream consistency - not too runny.
• Cut up pork into cubes around 1 inch or slightly smaller. Dip in flour and then dip in the batter.
• Heat up some oil in a pan, wok or deep fat fryer. It requires a good amount if you are using a pan - you want the balls to be submerged in the oil. Remember to turn the heat down once it gets to the right temperature. And remember to never leave unattended.
• Add the coated pork to the hot oil, a few at a time. You want them to go a nice golden brown colour - will take about 4-6 minutes.
• Take out and blot on kitchen roll. You can serve these immediately or cool them down and freeze.

CHINESE PORK BALLS

Steps:

• Make the Pork Balls: Place water chestnuts, scallions, pork, salt, soy sauce, and eggs in a large bowl. Mix with hands. Add bread crumbs and ginger and mix well. Chill mixture for 1 hour.
• Shape into 1 inch balls and roll in cornstarch.
• Heat 2 inches of oil to 370 degrees in a deep skillet or large pot. Carefully drop balls into oil one at a time, a dozen per batch. Fry the balls for about 1 to 2 minutes, or until they are golden brown. Break one open to make sure it is cooked through; there should be no pink left. Drain on paper towels. Reheat oil between batches.
• Prepare the Sauce: Place pineapple juice, vinegar, soy sauce, sugar, broth, and ginger in a saucepan and bring to a boil. Mix cornstarch with water and, using a whisk, stir into the boiling mixture. Cook, stirring, for 3 minutes. Then reduce heat to very low.
• Place pork balls in chafing dish and stir in enough sauce to coat.