Name: Sweet and sour pork meatball traybake
Cook time: 1 h
Total time: 1 h
Yield: Serves 4
Cuisine: Chinese
Ingredients: 2 tbsp soy sauce; 4 tbsp rice or cider vinegar; 250 g/9 oz pineapple, cut into chunks; 250 ml/9 fl oz/1 cup fresh pineapple juice; 2 red, green, yellow or orange peppers, or 3 if they are small, cut into bite-size chunks; 1 egg, lightly beaten; 500 g/1 lb 2 oz minced (ground) pork; 2 tbsp sunflower or rapeseed (canola) oil; 1 large onion, coarsely chopped; 60 g/2 oz fresh white breadcrumbs; 4 spring onions (scallions), finely chopped; flaked sea salt and freshly ground black pepper; 500 ml/17 fl oz passata; 2 cloves garlic, grated or crushed; 2 tsp grated ginger

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr

Appears in

The Flexible Family Cookbook

By Jo Pratt

Published 2020

About

Ordering sweet and sour in a Chinese restaurant reminds me of my first Chinese food experience as a child. Now my own kids love the deep-fried pieces of pork or chicken coated in a sweet sticky sauce just as much as I do, which is great, but only as an occasional treat.

That’s where this recipe comes in. I wanted to make something we could enjoy just as much but doesn’t have any guilt attached to it, and luckily it gets a huge thumbs up from us all.

Ingredients

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Ingredients

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