Pork Balls Ingredients:
250g Pork mince
1 Onion (finely diced)
1.5 tsp Garlic granules
2 tsp Lemon pepper
2 tsp Ground ginger
3 tsp Gluten free flour (or rice flour)
200g Chantilly Carrots (blanched)
Sweet & Sour Sauce Ingredients:
1 large Onion (finely diced)
1 Yellow pepper (finely sliced)
2 Garlic gloves (creamed)
25g Caster sugar
3 tbsp Soya sauce
3 tbsp Cider vinegar
200g Pineapple (tinned/chopped)
250g Plum tomatoes (skinned & quartered)
Take off the sauce off the heat and let it cool by pouring into a plastic jug or a tall cylindrical container. Whilst the sauce is cooling, take the blanched Chantilly carrots and slice into thin batons. Place these in the bottom of your casserole dish. Now take the hand-blitser and puree the sauce, add a little water if the sauce is too thick and then pour over the top of your carrotts and set aside.
Now, on to the uber easy part - the pork balls. Tip the pork mince into a mixing bowl and add the diced onions and with your hands knead the two ingredients together until they are fully combined; this will take about 3-4mins, so it's a good idea to put the deep fat fryer on at this point too. Now add the garlic granules, lemon pepper and ground ginger, continuing kneading/folding until the spices are mixed evenly throughout the mince. Roll the spiced mince into a sausage and cut into SIX even portions. Take a portion and roll into a ball that fits neatly into the palm of your hand - about mid-way between the size of a squash ball and tennis ball, continue rolling until you have SIX large balls, take the gluten free flower and lightly dust the outside of each ball.
Turn on your oven and preheat it to 180c/gas 4. Place three of the balls into the deep fat fryer's net and lower into the fat for 5mins until they are golden brown, take out and place on some kitchen paper. Repeat the process for the remaining THREE balls. At this point they can be set aside (once cooled) and put into the fridge if your cooking later. But if cooking from start to serving, now place the SIX balls on top of the Sweet & Sour Sauce gently and place into the oven. Bake for 30-35mins until the sauce is bubbling and the Pork Balls are cooked all the way through.
Serve with lovely fluffy rice. These little beauties are utterly delicious and a great family supper or supper a deux or lunch.