Wednesday, 6 July 2016
Even more pineapple and meatballs
Marvellous Mince: The Australian Way, Allyson Gofton and Ann Boardman 1993
Ginger Sweet ‘n’ Sour Pork
“Always a favourite, this recipe is heavily flavoured with ginger and scented with fresh coriander and spring onion. Buy ginger fresh and grate it, or buy it already prepared. You can easily vary this recipe each time you make it, by using different vegetables with the sauce. Choose seasonal vegetables, that way you will also keep the cost down.”
Meatballs: 500 gr minced pork; 1 tsp minced fresh ginger; 1/4 cup chopped fresh coriander; 1/4 cup chopped spring onion; salt and pepper; oil for pan-frying or chicken stock to poach in.
1.In a large bowl, mix together the minced pork, ginger, coriander and spring onion. Season with salt and pepper. Roll the mixture into about 20 small meatballs.
2. Either pan-fry the meatballs in oil or poach them in stock until they are cooked. Transfer to a plate and keep warm.
Sauce: 1 onion; 3 cloves garlic; 2 tblspn oil; 1 courgette; 1 red pepper; 225g can pineapple piece in juice; 3/4 cup water; 1/4 cup cider vinegar; 2 tblspn light soy sauce; 2 tblpn sugar; 1 tblspn cornflour; about 2 tblspn rice wine or dry sherry.
3. Peel and finely chop the onion. Crush, peel and mash garlic to a paste.
4. Heat the oil in a deep saucepan and cook the onion over a low heat while you prepare the remaining vegetables.
5. Trim the courgette and cut on the diagonal, turning it over each time you cut. This way you will get a piece of courgette with many sides which will cook faster.
6. Cut the core from the red pepper and cut the pepper into 2 cm pieces. Add the garlic, courgette and pepper to the saucepan, and cook for 3 minutes.
7. Mix together the pineapple pieces and juice, water, vinegar, soy sauce, sugar and cornflour. Pour over the vegetables and toss quickly to coat. Return the meatballs to the sauce and simmer for 5 minutes. Do not boil.