Ying's ideas of easy Chinese home-cooking

Sweet and Sour Green Pepper and Pork Meatballs

酸甜青椒肉丸

Days ago I asked my pal to shop for dinner after work on the way home. He wanted to have Stuffed Green pepper but instead of Jalapeño, which is smooth and easy to be stuffed, he brought those curly ones, Shishito. Shishito is a type of thin-walled pepper, very tasty when pan-fried or grilled, but usually hard to be stuffed. So I thought why not try some meatballs. And it works well out of my expectation. It’s juicy, refreshing, and spicy. In order to reduce the spiciness, a sweet and sour sauce would be lovely.

Ingredients –
Green pepper, any type but better not too spicy, 200g;
Pork mince, 500g, I would prefer 70% lean with 30% fat;
Shallot, 2;
Light soy sauce, 1tbsp;
Oyster sauce, 1tbsp;
Chinese aged vinegar, 3tbsp, or any vinegar you have;
Sugar, salt and cornstarch.

How to do –
1. Green peppers seeded and finely diced;

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2. Shallot diced also;

3. In a big mixing bowl, put in pork mince, pepper, shallot, seasoned with 1tsp of salt and sugar, 1tbsp of cornstarch, mix well, if the mixture is too moist, add a little more cornstarch;

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4. Gradually roll into big olive shape of or any shape you like;

5. Heat 2tbsp of oil in hot pan, then keep medium heat, pan-fry the meatballs till golden and should be cooked thoroughly. Remove from the pan, leave a little oil on pan, save the rest oil to fry vegetable;

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6. Mix the sauce in a bowl. 3tbsp of vinegar, 1tbsp of light soy sauce, 1tbsp of oyster sauce, 2tsp of sugar, 1tsp of cornstarch, and 4tbsp of water, mix well;

7. In the same pan, cook the sauce mixture till boiling, then put in the meatballs, flip to coat well. Sprinkle a pinch of diced green pepper for garnishing before serving.

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