Lorraine Pascale's Sweet and Sour Pork Meatballs de PATRICIA CC Octubre 2013 Casa de Marisa

Lorraine Pascale's Sweet and Sour Pork Meatballs

INGREDIENTS 
(Serves 4)

Pork Balls
6 large herby sausages
75g dried breadcrumbs
1 medium egg
Vegetable oil

Sweet and Sour Sauce
1 garlic clove
1 red pepper
425g tin of pineapple chunks in syrup
10 squidges of tomato ketchup (75g ish)
5 tbsp balsamic vinegar
2-3 squidges of honey
1 lime

Crunchy Peanut Rice
1 cup easy cook rice
75g roasted, salted peanuts
1/2 bunch spring onions
knob of butter
salt and pepper

METHOD

• Snip the skin off the sausages and discard. Put the sausage meat in a large bowl with the breadcrumbs, then crack the egg, season with salt and pepper and then mix everything together well. (I like to use my hands here - it's quicker and more fun!).
• Drizzle some oil into a large pan.
• Roll the sausage mix into 20 equal sized
  balls. Add them to the heated pan and cook for about 8 minutes, turning them 
  every so often so they brown all over.
• Put the kettle on to boil for the rice.
• Peel and finely chop the garlic, then 
  finely slice the red pepper and set aside 
  for the sauce.
• Tip the rice into the pan and once the kettle has boiled add 2 cups of boiling water (from the same cup you used to measure the rice). Cook the rice for as long as it says on the packet - usually until there is no water left in the pan.
• Once the meatballs have browned evenly, add the prepared garlic and pepper. Then add the juice from the tinned pineapple, but only half of the chunks, the ketchup, balsamic vinegar, honey and squeeze in the lime juice. Stir and leave to cook for another 8 minutes, giving it a quick stir every so often.
• While this cooks, tip the peanuts into a bowl and bash with the end of a rolling pin and bash them up a bit. Trim and slice the spring onions and reserve for serving.
• Check that the rice is cooked, add a knob of butter, salt and pepper and the nuts. Stir and cover with the lid to keep warm.
• Check the pork balls are piping hot and cooked through, and that the sauce has reduced and thickened slightly, then it's time to serve.
• Divide the crunchy peanut rice between four plates and top with the pork balls and sauce. Add the spring onions and enjoy!