I’m suck at making round things. Like shaping meatballs. That’s why you see irregular shapes of so-called “meatballs” in the picture below. I used to like sweet and sour pork (ku lou yuk in Cantonese) when I was younger but when I had this one experience of chewing on super-hard and chunky lean pork cutlets, I started to stay away from ordering sweet sour pork. Don’t get me wrong; I still like the dish but only if the cook uses the suitable cut of pork. I used minced chicken instead of pork (pork is expensive-lah especially when you purchase it from supermarket).
Half a can of canned lychees (reserve syrup for sauce)
1 medium green capsicum, cut into long strips or square chunks
(use different types of capsicums for colour – reduce the size to small)
For the irregular meatballs:
About 400-500grams ground/minced chicken/pork
Some freshly grounded black pepper
Some flour (optional)
¼ cup ketchup
¼ cup chilli sauce
About half a cup of syrup from canned lychees
Salt and sugar to taste
- In a small pot, combine all sauce ingredients and bring to a boil. Add salt and sugar to taste, and let it simmer on low heat.
- Combine all meatballs ingredients in a big bowl. The mixture must be very thick and sticky, else it’ll fall apart when being cooked. Else, add a few teaspoons of flour. Read here on how to make the perfect meatballs. Or you could just go freestyle (like me) by scooping the mixture and put it into the pan immediately. Try to make them in similar size so they’ll cook evenly.
- Heat 3 spoonfuls of cooking oil in frying pan and fry the meatballs batch by batch for about 2-3 minutes. Avoid the meatballs from touching each other.
- Add in lychees, capsicums and the sauce to the meatballs and let it simmer over low heat for 5-10 minutes until the meatballs are cooked through. You can test the meatballs by piercing a skewer or chopstick; if it comes out clean, it’s cooked.
*Recipe modified from Steamy Kitchen Cookbook – Sweet and Sour Lychee Meatballs Recipe