not exactly the same as real restaurant but very close and very tasty
450g/1 lb lean minced pork
1 garlic glove, crushed
25g/1 oz fresh breadcrumbs
salt
pepper
1 teaspoon of dried mixed herbs
1 egg, beaten
flour for coating
fat for shallow frying
1 large red pepper, cored, seeded and sliced
200g/7 oz canned crushed pineapple but rings can be chopped
75g/3 oz brown sugar
4 tablespoons cider vinegar
2 tablespoons soy sauce
300ml / 1/2 pint stock (vegetable stock is fine)
1 tablespoon of cornflour
Mix together the prok, garlic, breadcrumbs, salt, pepper and herbs and bind with the egg. Shape into 16 balls and coat lightly with flour. Shallow fry for 5 minutes until golden brown on all sides. Drain well and place in a baking dish.
Put the red pepper, pineapple, sugar, vinegar, soy sauce, stock, salt and pepper in a saucepan and bring to the boil. Dissolve the cornflour in a little water and add to the pan. Simmer, stirring until thickened. Pour this sauce over the pork balls, then cover the dish and bake in a preheated oven (180C/350F, Gas Mark 4) for 45 minutes.
Serve hot with boiled rice.
450g/1 lb lean minced pork
1 garlic glove, crushed
25g/1 oz fresh breadcrumbs
salt
pepper
1 teaspoon of dried mixed herbs
1 egg, beaten
flour for coating
fat for shallow frying
1 large red pepper, cored, seeded and sliced
200g/7 oz canned crushed pineapple but rings can be chopped
75g/3 oz brown sugar
4 tablespoons cider vinegar
2 tablespoons soy sauce
300ml / 1/2 pint stock (vegetable stock is fine)
1 tablespoon of cornflour
Mix together the prok, garlic, breadcrumbs, salt, pepper and herbs and bind with the egg. Shape into 16 balls and coat lightly with flour. Shallow fry for 5 minutes until golden brown on all sides. Drain well and place in a baking dish.
Put the red pepper, pineapple, sugar, vinegar, soy sauce, stock, salt and pepper in a saucepan and bring to the boil. Dissolve the cornflour in a little water and add to the pan. Simmer, stirring until thickened. Pour this sauce over the pork balls, then cover the dish and bake in a preheated oven (180C/350F, Gas Mark 4) for 45 minutes.
Serve hot with boiled rice.
