Ingredients
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1 1/2 lbs ground lean pork
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3/4 cup soft breadcrumbs
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3/4 cup finely chopped onion
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1 teaspoon salt
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1 tablespoon vegetable oil
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1 -2 tablespoon crushed red pepper flakes
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1 tablespoon curry powder
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2 teaspoons fresh ginger, grated
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2 garlic cloves, minced
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2 tablespoons cider vinegar
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1 tablespoon brown sugar
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1 cup tomato sauce (or puree)
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1 cup chicken broth
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3/4 cup sour cream
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chopped mint (to garnish) or coriander (to garnish)
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2 large onions, chopped
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1 egg, lightly beaten
Instructions
- Combine ground pork, bread crumbs, egg, onion and salt.
- Shape into 1 1/2-inch balls (about 30).
- Heat oil in a fry pan.
- Add half pork balls and cook, shaking pan to brown all sides.
- Remove browned balls from pan and repeat with remainder.
- Remove browned balls from pan; pour off fat, measure and return 2 tablespoons to pan.
- Add red peppers, curry powder and ginger; cook and stir about 1 minute.
- Add onions, garlic, vinegar, tomato sauce, sugar and chicken broth; stir to blend and bring to a boil.
- Add pork balls; cover; reduce heat and simmer for 45 minutes.
- Push balls to one side and stir in sour cream; carefully mix sauce and balls.
- Serve with noodles or rice, if desired and fresh herbs scattered to garnish.