Sweet and sour pork meatballs
Pork meatballs made in HOT WOK
For 4 persons:
400 g pork
2 cloves of garlic
1/2 green pepper
1/2 red pepper
1/2 yellow pepper
2-3 slices pineapple
Rapeseed or sunflower oil for frying
For the marinade:
1/3 teaspoon salt
a little white pepper
1 tbsp light soy sauce
1 tbsp rice wine
1 tbsp cornstarch
For the sauce:
4 tbsp ketchup
3 tbsp sugar
3 tbsp rice wine vinegar
1/2 tsp salt
1 tsp cornstarch
3 to 5 tbsp water
Cut the pork into thin slices and marinate in the refrigerator for 1-4 hours.
Chop the peppers, onions and garlic.
Mix the meat in the cornflour after marinating and form into small balls.
Mix the sauce
Fry the meatballs at about 180 degrees and remove them.
Fry the meatballs again to make them crispy and remove them from the pan.
Fry the garlic in a little oil.
Add the onion to the garlic and fry a little.
Add the peppers and allow to colour.
Add the sauce and stir.
Add the meatballs and stir to distribute the sauce.
Serve with rice or noodles.
(Recipe by Uwe Hagemann)
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