Sweet and sour meatballs with pork and oysters
6 servings
30 minutes
Sweet and sour meatballs made from pork and oysters are a true embodiment of Chinese gastronomic harmony, combining the tenderness of pork with the ocean freshness of oysters. Their history is rooted in traditional Chinese recipes where the balance of flavors is key to perfection. A fragrant sauce infused with notes of ginger, garlic, and chili paste creates a rich taste with a perfect blend of sweetness and acidity. The crispy crust formed during frying adds an appetizing texture to the dish. These meatballs pair perfectly with rice, soaking up the spicy sauce and transforming into a genuine journey into the world of Eastern flavor delights. The dish is ideal for family dinners or festive tables where one wishes to impress guests with refined yet simple culinary creations.
1
Heat oil in a wok pan. Mix pork, finely chopped oysters, half of the minced garlic, shallots, and ginger. Add beaten egg white and mix. Form 13 small meatballs and set aside. In a bowl, mix cornstarch and 1/4 cup of water.
- Canola oil: 3 glasss
- Minced pork: 300 g
- Fresh oysters: 120 g
- Garlic: 6 cloves
- Shallots: 2 heads
- Ginger: 100 g
- Egg white: 1 piece
- Cornstarch: 1 glass
2
First dip the meatballs in starch, then place them in a pan and fry on all sides. Place the fried meatballs on paper towels to drain excess oil.
- Cornstarch: 1 glass
- Canola oil: 3 glasss
3
Leave 3 tablespoons of oil in the pan and drain the rest. Place the pan over medium heat. Sauté the remaining minced garlic, then add chili paste, soy sauce, sherry, sugar, and vinegar.
- Garlic: 6 cloves
- Chili paste: 4 tablespoons
- Dark soy sauce: 2 tablespoons
- Dry sherry: 2 tablespoons
- Sugar: 2 tablespoons
- Black rice vinegar: 1 tablespoon
4
Bring the mixture to a boil, reduce the heat, and cook until thickened. Add the fried meatballs to the sauce and cook for 2-3 minutes. Serve hot with pre-cooked rice. Enjoy your meal!
- Rice: to taste