Chinese pork balls & caramel pork recipe

  • Serves 4
  • 25mins to prepare and 30-40mins to cook
  • 812 calories / serving
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112364 Chinese five spice pork balls and caramel pork HERO

Make the sauce for the pork balls by combining the tomato ketchup, white wine vinegar, water, soy sauce, five-spice powder and sugars in a sauce pan. Bring to the boil whisking constantly. Reduce the heat to low and simmer for a further 2 minutes, stirring all the time. Add the cornflour paste to the sauce to thicken it to the desired consistency. Set the sauce aside to be reheated later.

Heat the vegetable oil in a heavy-based saucepan to 170°C.

Prepare the caramel pork by combining the pork loin strips with half the sesame oil, the sugar, soy sauce, white wine vinegar and pepper in a mixing bowl.

Heat the remaining sesame oil in a large frying pan over a medium-high heat until hot then sauté the pork with the sweetcorn for 8-10 minutes, stirring occasionally until cooked.

Meanwhile, pat the cubes of pork loin dry and dust in the flour. Season with salt and pepper.

Make the batter for deep-frying by adding water to the self-raising flour, whisking all the time until you have a batter that falls easily away from the whisk. Drop the floured pork balls into the batter and then lower carefully into the hot oil and deep-fry for roughly 3 minutes, until golden brown and crispy on the outside.

Reheat the sauce and pour over the pork balls once all have been deep-fried. Spoon into a serving bowl and garnish with the mint leaves and toasted pine nuts.

Transfer the caramel pork and sweetcorn to a serving bowl and garnish with the grated carrot.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • For the pork balls

  • 1l vegetable oil for deep-frying
  • 300g pork loin, cut into cubes
  • 25g plain flour
  • salt
  • pepper
  • 200g self-raising flour
  • water (enough to make the batter the right consistency)
  • 4tbsp tomato ketchup
  • 60ml white wine vinegar
  • 60ml water
  • 100g caster sugar
  • 45g brown sugar
  • 1tsp Chinese five-spice powder
  • 1tbsp cornflour, dissolved in 30ml cold water
  • 1tbsp soy sauce
  • 25g pine nuts, toasted to garnish
  • mint leaves, to garnish
  • For the caramel pork

  • 300g pork loin, cut into strips
  • 50ml sesame oil
  • 1tbsp soft light brown sugar
  • 1 small carrot, grated
  • 100g baby sweetcorn
  • 1tbsp dark soy sauce
  • 1tbsp white wine vinegar
  • pepper
  • Energy 3410kj 812kcal 41%
  • Fat 31g 44%
  • Saturates 5g 26%
  • Sugars 47g 52%
  • Salt 3.7g 62%

of the reference intake
Carbohydrate 90.3g Protein 40g Fibre 3.8g


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