First Time Cooking Sweet and Sour Pork Meatballs

The secrets of cooking Sweet & Sour Pork Meatballs

To tell you the truth, this is the first time I cooked sweet and sour pork meatballs for my husband (Mitchell) and very proud because he liked it sooooo much . I did a lot of research online just to learn the process.  And the bonus is that the sweet and sour pork meatballs is one of  his favorite dishes.

So, here are the secrets! When cooking put all your love and follow the steps. Of course, we have different styles, techniques and ways in cooking – but the bottom line is we are cooking to serve our love ones! Whatever you are cooking make them ask for more. :)

Sweet and Sour Pork Meatballs: Serves 8  to 10 persons, takes only 30 to 40 minutes, really easy and can be frozen.

Sweet and Sour Pork Meatballs Dish

Here’s how to cook the sweet & sour pork meatballs, and the ingredients:

INGREDIENTS:

For the Meatballs:

1 kilo ground pork

1 pack bread crumbs (80g)

1 teaspoons salt

3 eggs, beaten

1 onion, finely chopped

1 cup cornstarch

1 cup bell pepper(red), finely chopped

1 pack magic sarap (8g)

For the sweet and Sour Sauce:

1 tablespoon garlic, minced

1 can pineapple chunks (234g)

1 cup (250 mL) pineapple juice

1/3 cup vinegar

1 cup bell pepper, cut into chunks (red and green combined)

1 medium sized onion, quartered

1 cup water

3 tablespoons tomato ketchup

1/2 cup brown sugar

1/2 cup carrot, sliced

1 tablespoon cornstarch diluted in 3 tablespoons of water

8 tablespoons cooking oil

Cooking procedure:

Meatballs

Combine the ground pork, bread crumbs, salt, cornstarch, egg, magic sarap and finely chopped onion and bell pepper in a large bowl. Roll the mixture into small balls.

Heat a frying pan then pour-in 6 tablespoons of cooking oil and fry the meatballs until golden. Set aside.

Sweet and Sour Sauce

Heat a separate cooking pot then pour-in remaining 2 tablespoons of oil.  When the oil is hot enough, sauté the garlic.  Add the quartered onion, sliced carrot, and bell peppers then cook for 2 minutes. Add pineapple chunks and cook for 1 minute. Put-in the tomato ketchup, brown sugar, pineapple juice and vinegar then stir.Pour-in water and let boil. Add the cornstarch diluted in water and cook until desired thickness is reached. Turn off heat then ladle the sauce over the pan-fried meatballs. Sprinkle with onion leaves. Serve hot with rice and enjoy! =)

So, what are you waiting for… try this at home! Oh, by the way I’d like to give credits to the website where I got all the information. Thanks to the http://panlasangpinoy.com

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