This is a simple, hassle free, Chinese family favourite. It is perfect comfort food and great fun to make with friends and family.
Ingredients
For the Meatballs:
70g groundnut oil
70ml water
15g corn flour
500g pork mince
1 egg
15g finely grated ginger
2 table spoons Shaoxing cooking wine
5g Chinese five spice powder
1g finely ground black pepper
5g salt
3g sugar
For the Sauce:
150g tomato ketchup
20g black rice vinegar
50g sugar
2g salt
80ml water
15g corn flour
1 or 2 cloves of finely chopped garlic for garnishing
Preparation
1. Begin by preparing the meatballs. Dissolve 15g of corn flour in 70ml of water and thoroughly mix in the rest of the meatball ingredients except for the groundnut oil (which is used for frying the meatballs). Roll the mixture by hand in to balls of roughly 15g each.
2. Place the groundnut oil in a wok over a medium heat and fry the meatballs until they turn golden brown (a 15g meatball will take 5-6 minutes). Remove the meatballs and cover with kitchen paper to absorb any excess oil.
3. Next, prepare the sauce. Mix together the tomato ketchup, black rice vinegar, salt and sugar with 60ml of water and simmer on a medium heat. Dissolve the corn flour in the remaining 20ml of water, add to the sauce and then bring to the boil for roughly 1 minute until reduced to a shiny, sticky consistency.
4. Stir in the meatballs and heat through before serving with a sprinkling of finely chopped garlic.
