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Sweet & Sour Pork Balls

Sweet & Sour Pork Balls

4rating out of 5

(965 reviews from our customers)

Prep Time

45 min



To make this takeaway classic in your own kitchen, you'll batter pork meatballs and fry them until golden brown. While they're sizzling, you'll whip up a pineapple-packed sweet and sour sauce. Nailed it!

Prep Time

45 min



What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1 can of pineapple (220g)
2 garlic cloves
15g fresh root ginger
Fresh Chilli Jam- retouch
1 chilli jam pot (25g)
80g sugar snap peas
New British Pork mince
250g British pork mince
130g basmati rice
1 white wine vinegar sachet (15ml)
Soy sauce sachet new
1 soy sauce sachet (30ml) †
1 rice vinegar sachet (15ml)
3g cornflour
Panko breadcrumbs edit
30g panko breadcrumbs †
1 tomato ketchup sachet (10ml)
You Will Need
Flour, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 can of pineapple (220g)
  • 1 garlic clove
  • 15g fresh root ginger
  • 1 chilli jam pot (25g)
  • 80g sugar snap peas
  • 250g British pork mince
  • 130g basmati rice
  • 1 white wine vinegar sachet (15ml)
  • 1 soy sauce sachet (30ml)<span class="strong">†</span>
  • 1 rice vinegar sachet (15ml)
  • 3g cornflour
  • 30g panko breadcrumbs<span class="strong">†</span>
  • 1 tomato ketchup sachet (10ml)
Typical Values per 100g per serving
Energy 732 kJ
174 kcal
3038 kJ
723 kcal
of which saturates
5.8 g
2.1 g
24.2 g
8.7 g
of which sugars
21.6 g
5.5 g
89.8 g
23 g
Fibre 0.5 g 2 g
Protein 8.1 g 33.8 g
Salt 0.61 g 2.53 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 can of pineapple (220g)
pineapple, pineapple juice
1 garlic clove
15g fresh root ginger
Ginger (100%) Keep the Ginger chilled.
1 chilli jam pot (25g)
raw cane sugar, red chillies, red peppers, cider vinegar, onions, garlic, concentrated lemon juice, sea salt
80g sugar snap peas
sugar snap peas
250g British pork mince
pork (100%)
130g basmati rice
basmati rice (100%)
1 white wine vinegar sachet (15ml)
white wine vinegar
1 soy sauce sachet (30ml)
water, soya bean, wheat (gluten), salt, alcohol (ethanol)
1 rice vinegar sachet (15ml)
rice vinegar, salt
3g cornflour
maize starch (100%)
30g panko breadcrumbs
Wheat flour (gluten), yeast, Salt
1 tomato ketchup sachet (10ml)
water, tomato paste (24%), sugar, spirit vinegar, modified maize starch, salt, acidity regulator (citric acid), preservatives (sodium benzoate, potassium sorbate), spices, yeast extract, natural flavourings
  • Allergens highlighted by † (gluten, soya)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)

Peel and finely chop (or grate) the ginger and garlic

Add the pork mince to a large bowl with 1/2 of the ginger, garlic and soy sauce (save the rest for later!)

Add the panko breadcrumbs and mix thoroughly until fully combined – this is your pork mixture

Divide the pork mixture into 10 [20] and shape into small meatballs – these are your pork balls


Add 60g [120g] flour and the white wine vinegar to a bowl with a pinch of salt

Add 80ml [160ml] very cold water and mix thoroughly – this is your batter


Dip the pork balls in the batter (turn several times to coat completely)

Heat a large, wide-based pan (preferably non-stick) over a medium-high heat with enough vegetable oil to just coat the bottom of the pan

Once hot, add the battered pork balls to the pan and cook for 8-10 min, turning regularly, until your pork is cooked through (no pink meat!) and the batter is crispy


Meanwhile, add the basmati rice and 300ml [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to low and cook, covered, for 8-10 min or until most of the water has been absorbed and the rice is almost cooked


Add the cornflour to a bowl along with the juice from the canned pineapple

Add the tomato ketchup, rice vinegar, chilli jam and remaining soy sauce and mix until smooth – this is your sweet & sour sauce

Chop the pineapple roughly


Once the pork balls are cooked through and crispy, transfer to a plate and set aside

Carefully wipe any excess hot oil from the pan using kitchen paper

Return the pan to a medium heat, add the remaining ginger and garlic and cook for 1 min until fragrant

Once fragrant, add the sweet & sour sauce and chopped pineapple and cook for 2-3 min until thickened


Once the rice is almost cooked, add the sugar snap peas to the pot and cook for 2 min further

Once cooked, remove from the heat and keep covered until serving – this is your sugar snap rice


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Serve the crispy pork balls over the sugar snap rice with the sweet & sour sauce to the side


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