Chinese Sweet and Sour Pork Balls by Kwoklyn Wan

I absolutely love a bag of sweet and sour pork balls from the Chinese takeaway! Now I live in a more rural location, we can no longer get Chinese takeaway delivered, and it’s a fair hop into the nearest town to collect. So it’s great to have this recipe from Kwoklyn Wan’s Chinese Takeaway in 5 to hand so that we can make Chinese takeaway-style sweet and sour pork balls at home.

Sweet Sour Pork Balls

Like all the recipes in Chinese Takeaway in 5, this sweet and sour pork balls recipe uses only five key ingredients, plus a couple of items from the basic store cupboard that Wan recommends at the start of the book.

Read our full review of Chinese Takeaway in 5: 80 of Your Favourite Dishes Using Only Five Ingredients.

Sweet Sour Pork Balls

Sweet and Sour Pork Balls

What can I say about one of the most recognised Chinese takeaway dishes ever invented? These deep-fried balls – crispy on the outside, juicy in the middle – are oh so yummy. This recipe, or something similar, is pretty much used in every takeaway across the world.
Servings 4 servings
Author Kwoklyn Wan

Ingredients

  • 125 g (1 cup) plain (all-purpose) flour
  • 2 tsp baking powder
  • 2 eggs
  • 340 g (12 oz) boneless pork chops, rind removed and cut into 3cm (1¼in) cubes
  • 120 ml (½ cup) ready-made sweet and sour sauce

From the store cupboard

  • 1 tsp salt
  • 500 ml (2 cups) vegetable oil

Recipe Notes

Keep any leftover batter in the fridge and use within 3 days.

Instructions

  • In a large bowl mix together the flour, baking powder and salt.
  • In a separate bowl, beat together the eggs with 2 tablespoons of the oil and 250ml (1 cup) water. Add the wet mixture to the flour and mix well to create a smooth paste. Drop the pork into the flour paste, thoroughly coating each piece. You may have leftover batter (see Note).

  • Preheat the remaining oil to 170°C (340°F) in a deep-sided wok or saucepan and carefully lower the coated pork into the oil one piece at a time, in batches of 8–10 pieces. Fry for 6–8 minutes until golden brown and cooked through. If you have a food probe thermometer, the internal temperature should reach 78°C (170°F). Remove the cooked pork from the oil and allow it to drain on a wire rack or a plate lined with kitchen paper.
  • If you like your sweet and sour balls super crispy, once they have cooled for 10 minutes, simply drop them back in the oil for a second fry for a couple of minutes.
  • Warm your sweet and sour sauce, arrange the crispy pork balls on a plate and serve with the sauce.

 

 

 

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Kavey Eats received a review copy of Chinese Takeaway in 5 by Kwoklyn Wan from publishers Quadrille. Recipe published with permission. Book photography by Sam Folan.

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