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Chinese Fried Pork Balls
Chinese takeaway pork balls served with a homemade sweet and sour sauce. It’s so good that EVERYONE will be asking you for the recipe…
This recipe is my dream come true! Pieces of pork are coated in a simple batter and it’s fried until beautifully golden and slightly crispy.
The pieces of pork in the middle are so juicy and soft, and to finish it all off, I serve it with a homemade sweet and sour sauce that’s so easy to make too.
This is one of my favourite takeaway recipes and I can’t wait for you to try this! With a few basic ingredients and only 4 main steps, you’ll be eating these pork balls in no time.
Chinese Sweet And Sour Pork Balls
If I’m ordering a Chinese takeaway, I almost always order a couple of these too. That’s what inspired me to make my own from scratch. I find this recipe to taste just like Chinese takeaways and the texture is the same too.
I just love these pork balls, so much so that I also have a Chinese chicken balls and a prawn balls recipe on my site. Just like this recipe, I accompany it with a sweet and sour sauce too (it’s a must!). My prawn and chicken version use the same batter as this sweet and sour pork recipe, but the seasonings slightly differ.
Recipe Ingredients
Below are the ingredients I used to make this recipe:
- Diced Pork: I used pork leg diced into small bite-sized pieces. I used a pack that’s pre-diced which saves me a lot of time when prepping.
- Seasonings: The pork is seasoned with salt, white pepper and soy sauce before it’s coated in flour to help it stick to the batter.
- Batter: The batter recipe for the pork balls is so simple! I mix self-raising flour, water, salt and a small amount of oil together.
- Sweet And Sour Sauce: This is made from ketchup, vinegar, sugar and light soy sauce.
How To Make Chinese Sweet And Sour Pork Balls
Here’s a summary of how I make these Chinese battered pork balls. You can get the full recipe instructions on the recipe card below:
Step One:
I add diced pork into a mixing bowl with salt, dark soy sauce and white pepper, then I mix everything together until it’s evenly distributed.
Two tablespoons of self-raising flour is added to the mixing bowl, and I give it a mix until the diced pork is coated in the flour.
Step Two:
In a separate bowl, I add self-raising flour and salt and mix everything together until it’s evenly distributed. Then I pour water into the bowl and mix it together.
I leave the batter to rest for 5 minutes as this will help remove any lumps. Once 5 minutes has passed, I add a teaspoon of vegetable oil and mix it together until evenly distributed.
Step Three:
Oil is heated in a pan over a medium heat. I coat 3 to 4 pieces of pork at a time into the batter, then I fry them for 4 minutes or until the batter is golden. They’ll float to the top when they’re co