Dukan Friendly · Gluten Free · Main Meals · Recipes

Sweet & Sour Pork Meatballs

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Sweet & Sour Pork Meatballs

Sweet & sour pork is a common fav with Chinese takeaways. Here is a version that tastes great but is missing all the naughty bits. Mix up the veges depending on your taste.

Equipment required

1 hand blender chopping attachment
1 lrg non stick fry pan or wok

Shopping list for 3-4 people

500g of lean pork mince
1 tbsp of ketchap manis (sweet soy)
2 cloves crushed garlic
1cm sq piece of Ginger
1/2 onion
1 tsp of corn flour
Pinch of salt

1 aubergine
1.5 onions

Sauce
4 tbsp water
3 tbsp apple cider vinegar
2 tbsp soy
1 de seeded red chilli
1 tsp of sweetener, I used assugrin, taste (before adding corn flour) to adjust if you are using a different sweetner
1 tsp of corn flour

Method to the madness

Peel the ginger and blend in the chopper until it is finely chopped, add in the 1/2 onion and chop until you get a fine dice

Add the ginger, onion garlic and other ingredients to the pork mince, combine well with your hands

Shape the meatballs using about 1 tsp of mixture per ball

Once rounded put them on a plate and set to the side

Meanwhile chop the remaining onion and aubergine, I cut the onion into wedges and the aubergine into a large dice

Heat the fry pan to a high heat, cook the aubergine first, once it has a nice colour add the onion

Remove the veges and place to the side

Leaving the pan on a high heat brown off the meatballs, once browned turn the heat to a medium to cook then through, drain any oil

De seed and finely dice the chilli, mix with the remaining sauce ingredients

Once the meatballs are cooked turn the heat back to high, add the veges back in, mix through the pan then add the sauce. Let the sauce come to a boil, it will form a thick glaze, remove from the heat

Serve the dish with Asian greens, your fav low carb side or on it’s own. ENJOY!

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