Pork Balls

Nothing to do with pig's testicles - but a cunning twist on the Chinese takeaway favourite (and not very Chinese at all really).

Having 2 kilos of pork between two of us was clearly going to be a multiple meal situation - or at least the same sandwiches for a week.

Ingredients

Pork Balls
chunks of cold roast pork
3 slices of bread (cheap white sliced is best)
chilli chutney
one egg

Sweet and Sour Sauce
2 tbs tomato ketchup
4 tomatoes (diced)
one onion
3 tablespoons red wine vinegar
2 tablespoons sugar

Method

Start with the sauce - add the onion (finely sliced) to a sauce pan and start to heat gently in some sunflower oil. After the onions have softened add the diced tomatoes - keeping the heat at medium. Add the ketchup, sugar and red wine vinegar and continue to heat gently - stirring frequently. This will take about 15 minutes in total to cook down. Whilst you wait crack on with the pork balls.

Cut the crusts off the slices of bread. Then slice into thirds and coat them on the inside with chili chutney. Seal the bread around the meat, pressing to seal. Beat the egg and season. Dip the bread balls into the egg and then add to a hot pan with sunflower oil. Turn frequently until evenly crispy.