Sweet and Sour Pork Balls Recipe

Why is this not more popular?!?

Sweet and Sour Pork Balls are one of the original Chinese takeaway classics. You’ll still see them on menus everywhere, but somehow they’ve fallen out of fashion — and honestly, I don’t know why. When made properly, they’re incredible: crispy, light batter wrapped around juicy pork, all coated in a tangy, glossy sauce that hits every note.



Maybe people have forgotten how good they can be… or maybe restaurants just aren’t making them like they used to. Either way, here’s your chance to bring this dish back to life at home — and I promise, once you try it, you’ll wonder why you ever stopped ordering it!

Ingredients

Serves: 2

For the pork

• 2 good pork chops (cut into bite-sized chunks)
• ½ tbsp sesame oil
• 1 tbsp light soy sauce
• ½ tsp sugar

For the batter

• 100 g plain flour
• 200 g self-raising flour
• 1½ tsp baking powder
• 1 tsp salt
• ½ tsp ground white pepper
• 400–500 ml cold water (enough for a smooth, thick batter)
• Enough cooking oil for deep frying

For the sauce

• ½ bell pepper (diced)
• ½ white onion (diced)
• 1 thumb-sized piece of fresh ginger (finely chopped)
• 200 ml water
• 5 tbsp ketchup
• 5 tbsp malt vinegar
• 2 tbsp sugar, honey, or syrup
• 1 tsp dark soy sauce
• 1 tbsp cooking oil

Method

Step 1: Prepare the pork

I start by cutting the pork into bite-sized cubes, then mix it with sesame oil, light soy sauce, and a little sugar. Let it sit for about 10 minutes to absorb the flavour while you make the batter.

Step 2: Make the batter

In a large bowl, I combine both flours, baking powder, salt, and white pepper. Then I slowly add cold water while whisking until I get a smooth, thick batter that clings nicely to the pork.

The key is to keep the batter cold — it helps create that light, crisp coating when fried.

Step 3: Fry the pork balls

I heat enough oil in a deep pan to around 180°C. I dip each piece of marinated pork into the batter, making sure it’s evenly coated, then carefully lower it into the oil.

Fry in small batches for 3–4 minutes until golden and crisp, then drain on kitchen paper. For extra crunch, you can double-fry them: a quick second dip for 1–2 minutes right before serving.

Step 4: Make the sweet and sour sauce

In a clean wok or pan, I heat the oil and fry the chopped ginger, onion, and pepper for about a minute. Then I add the water, ketchup, vinegar, sugar (or honey/syrup), and dark soy sauce.

Bring it to a gentle simmer for a few minutes until it thickens slightly and smells amazing. That’s your sauce done — simple but full of flavour.

Step 5: Combine and serve

I toss the crispy pork balls into the sauce just before serving, making sure they’re coated but still crunchy.



Serve straight away with steamed or egg fried rice — and take a moment to appreciate how something this nostalgic can taste so fresh and exciting again.

Chef’s Tip

If you like your sauce thicker, mix ½ tbsp cornflour with 1 tbsp water and add it to the pan while simmering. And always serve immediately — crispy batter waits for no one!

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