Chinese Pork Balls with a Caribbean twist; these will have your taste-buds tingling and wishing you were sun-bathing somewhere on an tropical island.
I’ve always been a fan of Italian meatballs, so when I saw a recipe for a Chinese pork ball, I had to give it a try. Obviously I wanted to make it my own and inspired by my recent travel post on ‘where to stay in Bermuda’, I thought why not give them a Caribbean twist?
It was the sauce that I thought would suit a Caribbean make-over. I did some research in Caribbean sauces and found out that a lot of them use pineapple juice as a base. Not wanting to copy and to come up with something unique, I thought why not try tropical juice instead? And low and behold it turned out okay! I wasn’t too sure about it at first but with some added Frank’s Red Hot Buffalo sauce* to give it a kick, it all came together.
My parents were here when I made them, so my Mum taste tested them (we served them with some rice) and she gave the approval (thank God!) I think they also taste really nice sans-sauce!
This recipe makes 17 balls (depending on the size you roll them) so I froze some to eat another day. I do love a bit of batch-cooking; saves so much time for a later date!
These would be great to cook up on Chinese New Year which falls on the 16th of February this year (the year of the dog!) If you’re hosting a buffet, you could serve them in dish (above) and let people help themselves. They need not always be a main meals but also a starter – endless possibilities! I bet they’d also be nice dipped in sweet chilli sauce (my fave!)
THINGS TO CONSIDER BEFORE COOKING
- Make sure you’re okay with deep-fat frying as this is how I cooked the balls! I’m guessing you could also oven them if you wanted but I haven’t tried this method.
- A cooking thermometer will be helpful for checking the temperature of your oil. I use this one by Mastrad* and find it really works well.
*This is an affiliate link meaning I gain a small profit from any purchase made
Chinese pork balls in a tropical sauce
Chinese pork balls with a Caribbean twist
- The balls
- 1 kg of pork mince
- A pinch of salt
- Fresh ground pepper
- 50g of breadcrumbs
- 1 tbsp of honey
- 1 tbsp grated ginger
- 1 garlic clove sliced
- 2 spring onions sliced
- 100g of cornflour
- 1L of rapeseed oil
- The sauce
- 400ml of tropical juice
- 2 tbsp of soy sauce
- 1 tbsp of honey
- 1 tsp of Frank's Red Hot Buffalo wing sauce
- 12g of cornflour
- 5 tbsp of water
- Step 1 Mix all the pork ball ingredients by hand, in a large bowl, scrunching with your fingers to ensure it all incorporates.
- Step 2 Roll 17 individual balls using the palms of your hands together and place on a plate. Pour the 100g of cornflour in a bowl. Individually roll the balls in the cornflour until fully coated and place back on the plate.
- Step 3 Pour the oil into a large pan and heat to 190 degrees. You can use a thermometer to check the temp. Carefully place 5 balls with a slotted spoon, in the oil, and cook for 6 minutes. Place on a plate covered with a few layers of paper towels to soak up the oil. Ensure the oil is back up to temperature before you continue with rest of the balls. You might want to change the paper towels a few times. Continue until they’re all cooked.
- Step 4 Now onto making the sauce. Put all the ingredients, apart from the cornflour and water, into a small pan. Mix and leave to boil. Whilst you’re waiting for it to boil, in a small bowl whisk together the cornflour and water. When the sauce has boiled, pour in the cornflour and water and whisk until it thickens (about 5 minutes). Pour over the balls in a serving dish and serve!
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