Why I NEVER Order Sweet and Sour Pork Balls Anymore!

Sweet and Sour Pork Balls - Why is this not more popular?!?!
Sweet and sour pork balls is possibly one of the first dishes that appeared on Chinese restaurant/takeout menus across the Western world. It’s still on most menus but its popularity has waned and people dismiss it as boring and uninspiring. Well either we’ve forgotten how good it is or the establishments are cooking it wrong because this is a fabulous dish. Crispy, light batter encasing juicy pieces of pork, finished with a simple but oh so good sweet and sour sauce - how is that not good?!?!! Well here’s a chance for you to make a takeaway original and remind yourself just how good this dish can be.
Enjoy!!!
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For 2 people you will need:
2 good pork chops
1/2 tbsp sesame oil
1 tbsp light soy sauce
1/2 tsp sugar
For the sauce:
1/2 a bell pepper
1/2 a white onion
A thumb sized piece of fresh ginger
200 ml water
5 tbsp ketchup
5 tbsp malt vinegar
2 tbsp sugar/honey/syrup
1 tsp dark soy sauce
1 tbsp cooking oil
For the batter:
100g plain flour
200g self raising flour
1&1/2 tsp baking powder
1 tsp salt
1/2 tsp ground white pepper
400-500 ml water
Enough cooking oil to deep fry
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00:00 Intro (Angry version)
00:13 Welcome
00:29 Prepping my pork
01:44 Making the sweet and sour sauce stage 1
05:44 A Rant
06:25 How to batter your balls
12:30 Sweet and sour sauce stage 2
13:43 Completion
13:56 Why aren’t we eating this more?!?!
15:22 Support the channel

[@ChowWithLau]

This dish actually gets me a little emotional...

[@eldin14]

Well i just made it. I used the pineapple juice so its not that red. My mom loves it!! I cant upload a pic, darn it.

[@ChowWithLau]

@@eldin14 That’s great!!! If you use Facebook or Instagram you can search for me as Chow With Lau there. You can post photos on my fb page or tag me in Instagram if you want. Thanks for your feedback 👍👍👍

[@unknownglitch8080]

Actually I love ginger, just not ginger skin

[@unknownglitch8080]

I like how you use a bamboo stick that is how I tell the oil is hot enough or wood utensils. But I always add corn starch because it improves crunch and help prevent the sauce from making the fried meat soggy

[@ChowWithLau]

@@unknownglitch8080 That’s fair enough. Whatever makes it better for you is right 👍

[@tree80374]

I used chicken instead of pork & although it was chicken breast, this recipe made the chicken deliciously tender . I’ll use this method for life. Simply Devine

[@ChowWithLau]

That’s fantastic! Yes, chicken is amazing in this recipe, I’m so glad you like it. Thank you so much for commenting 😊🙏🙏🙏

[@youllbeblessed]

I was scrolling, getting ready for sleep, when I spied this video. Now I am laying here starving, lol and this guy and his ball talk is hilarious. So fun, I'm gonna try this recipe tomorrow. 😋 New sub😅

[@ChowWithLau]

Bless you! That’s so great and funny. I hope it works well for you - please come back and let me know how it went. I’ve been off KZbin for a while and am actually making my return today. You’ll be pleased to know it’s another ‘balls’ recipe 😅 Thank you 🫶

[@thurstonhowell3569]

I was going to go to bed but I just had to watch this. This will be my Friday Night Dinner. Thank you my friend!

[@ChowWithLau]

You’re very welcome! Please come back and let me know how it goes. I have to say that this recipe is ridiculously satisfying. Thanks for your comment 😊🫶

[@HuwLynd-Evans]

Wonderful. I'll be trying those out asap.

[@ChowWithLau]

Excellent. I expect a full report 😉😅👍

[@johntaylor5941]

Enjoyed that recipe 😋

[@ChowWithLau]

Thanks John. Glad you like it 😊

[@garyrees3447]

Thanks for this recipe, going to try it later!

[@ChowWithLau]

You’re welcome Gary! Please let me know how it goes 😊

[@geraldkramer3633]

Love your channel. Cheers from Canada

[@ChowWithLau]

Hi Gerald! Wow thanks for reaching out! Love it when people let me know where they’re from. I’m still amazed that people watch little old me all over the world 😊❤️🙏🙏🙏

[@Lunar_Equinox]

tried it, LOVED IT!!!

[@ChowWithLau]

That's great! It's such a good dish when cooked fresh :)

[@chefcookie6695]

I'm happy to Subscribed 😊 Pork balls look delicious.

[@ChowWithLau]

Thank you! They’re one of my favourites 😊

[@pokung9467]

I have to make this.Thanks!

[@ChowWithLau]

You’re welcome buddy! Hope it works well for you 😊

[@sleeptothesounds4]

Nice job ! Looks lovely, couldn't wait to go make some. You made them sound so crunchy! 😊

[@ChowWithLau]

Thank you! Perhaps I’d better use a camera mounted microphone rather than a lapel mic if the eating is too off putting😅 Glad you like the recipe, though 😊🙏🙏🙏

[@sleeptothesounds4]

@@ChowWithLau Okay now I have to say I just made them ! Absolutely lovely thank-you so much ! My sauce didn't look like yours though I need to try again with that soon.

[@ChowWithLau]

@@sleeptothesounds4 That’s fantastic! Thank you for sharing this. I love it when my recipes work for people - it’s why I make these videos. Thanks again for watching and reaching out 😊

[@zbreel1232]

Great video Michael! I love these balls! Possibly could you do more videos on fried pork strips or nuggets, or salt n pepper pork?

[@ChowWithLau]

Thanks, buddy! They’re great when made well. I could put those on my list of videos to do 👍 and if you want to check it out, I have a salt and pepper pork chop video to keep you going for now 😊

[@louannepullen9862]

Looks delicious, so going try it!

[@ChowWithLau]

Thank you! Please let me know how it goes for you when you make it 😊

[@samyalden6673]

Bloody amazing results love this recipe...

[@ChowWithLau]

Thanks Sam! 😊🫶

[@eldin14]

New sub here. I'm making these right now. I loved watching you CRUNCH into those BALLLLS! LOL

[@ChowWithLau]

Hi @eldin14 thanks for subbing! Enjoy crunching into yours! 😅

[@sparkz9803]

Excellent!👏👏👏

[@ChowWithLau]

Thank you! 😃

[@kalasaaiono7557]

Thank you so much. I enjoyed how you kept it simple when explaining the process from start to finish. Definitely heard the crispy crunch of the sweet and sour pork balls. 😂😊 New Zealand

[@ChowWithLau]

You’re welcome! I’m happy you liked it. And yes, it has been reported that my eating noises are quite clear 🤣 Thank you for watching 😊

[@kalasaaiono7557]

UPDATE: I ended up making the Sweet and Sour dish, and it was absolutely delicious. The sauce was perfect. I will definitely make it again for the family. Much better than takeout. Thank you so much for sharing your family recipe. Awesome

[@ChowWithLau]

@@kalasaaiono7557 That’s amazing! Thank you for sharing this, I’m so glad you liked it 😊

[@francorley3205]

Your a riot. Will try this .thanks 😅

[@ChowWithLau]

This comment has made my day 😊❤️ Thank you 🤩

[@georgeclayton]

Great stuff Lau! Nice vid. How about using the same bamboo stick you used to measure the temperature of the oil to place the battered pork cubes into the wok? You could gently spin the cubes as you place them to give them a nice spherical shape rather than the asteroids :D

[@ChowWithLau]

Thanks George - glad you like it. That’s an interesting idea, although when you’ve got a few in the fryer it’s going to get a bit more tricky. I’ll definitely give it a go though. Cheers! 😊

[@andyjenkins812]

Can't find these in New Zealand. A nice reminder of takeaways in the UK. I'll be making these soon as.

[@ChowWithLau]

Nice one Andy! This one is easy but soooo good! Let me know how it goes if you make it 😊

[@Whichwaydidtheygo]

That is one of the best how to video’s I have ever seen on utube. From my extensive experience I know this, some women will dive in, some will approach with caution and lastly some will ask if you have any California roll.

[@ChowWithLau]

Cheers

[@irenes78765]

You're brilliant! I'm going to make this today because you're so emotional about it!

[@ChowWithLau]

Thank you! Food always brings back emotions and memories for me. Please come back to let me know how it goes for you 😊❤️

[@irenes78765]

@@ChowWithLau made it tonight and my husband absolutely loved it! Thank you so much! It was lovely!

[@ChowWithLau]

That’s fantastic! I’m so glad your husband liked it. Thanks so much for sharing this. It always makes me happy when people make my recipes 😊🫶

[@irenes78765]

@@ChowWithLau your recipes are brilliant we are going to try a few out! We did these with chicken today! Equally yum! Wish you did some more videos!

[@ChowWithLau]

@@irenes78765 Awww thank you! This makes me very happy. I’m pleased this recipe worked for you too. I’ll be back with more videos soon - I promise 😊❤️

[@shazwelly]

This looks and sounds amazing! You can hear the crispness as you bite into the balls, I can't wait to give it a go, I wish I had a gas Hob , but unfortunately I only have an induction one. No worries though I will find a way around this, do you know if you can successfully use a wok on a camping stove?

[@ChowWithLau]

Thank you Shaz. You don’t need a gas hob for this one as you can deep fry on an induction hob. You be honest you can stir fry quite well on induction too as long as it’s quite powerful and you keep your wok/pan in contact with the hob. If you’re looking for a gas option you can buy bottle gas hobs similar to a camping stove but meant for kitchens. They’re quite powerful and not that expensive either. I’m thinking about getting one to test myself but they look perfect. Hope that helps 😊

[@yp77738yp77739]

Thank you. Wow, that’s much simpler than my normal batter recipe and I used to double them fry too. The results are possibly even better than normal and much less time and effort, this time I did it with cod (semi frozen to keep the shape). My only observation was that using the warm water did result in some bubbling so that aeration was lost, so next time I will cool it down a bit.

[@ChowWithLau]

You’re welcome! Glad you like it. It really is that simple - this is my mum’s method and it never fails. With your bubbling issue, I would try lowering the temperature as you’ve suggested, and adding it slowly, bit by bit. Hope that helps 😊

[@horsenuts1831]

I don't think I've had sweet and sour pork balls in roughly 40 years (mostly to do with living in a rural village for a lot of the time). They used to be a favourite of ours when we were students because there was a takeaway opposite, and the sink was full of washing-up which needed doing. Casting my mind back, I think we used to pay £1.20 for a portion, which would serve two. I have fond memories of them because I swear they managed to separate the individual atoms of the pork with a cleaver because there was such little pork in them! But it was really about the sauce and the batter wasn't it? Since those days, and also spending too much time in Chinatown, I'm just not into cheap Chinese takeaways, but I've just come over all nostalgic and might have to check out the menu of the takeaway that is only 100 yards away which I haven't been to for over 15 years.

[@ChowWithLau]

What a lovely comment! I have to admit that I’d lost touch with these types of dishes - the ‘old fashioned’ ones. It’s only when I started this channel that I realised what they actually meant to me and how good they can be when done properly. It’s amazing how food threads itself throughout our lives and brings back memories like that. Thanks again for reaching out. And I hope that menu doesn’t disappoint 😊

[@billlyoliveman]

Just made these. Covered my balls with the peppers andd onions too. Very nice. Another fine recipe I'll be coming back to I think! Thank you

[@ChowWithLau]

Hi Billy - glad you like it! Really simple food but so nice! Thanks for the feedback 👍😊

[@patgower7142]

Yum 😋 yum...I'm going to make it using chicken. Thanks for sharing 😋😋👍🏻👍🏻

[@ChowWithLau]

Excellent choice! Glad you like the video. Please let me know how it goes 😊🫶

[@asthenewt]

well, that's sorted out what I'm doing for tomorrow's dinner, cheers Lau

[@ChowWithLau]

You’re very welcome! Please let me know how it goes 😊

[@colleenstinton-czuprynski9894]

Thank you.

[@ChowWithLau]

You’re welcome ☺️

[@mattmugridge8839]

I’ve just eaten a Chinese takeaway and I’m full up. Watching this video, I’m hungry again.

[@ChowWithLau]

Hi Matt. Thanks for your comment - it means I’m doing my job right 😊👍

[@louannepullen9862]

I found some rice vinegar but no malt vinegar I am trying figure out how to use it

[@ChowWithLau]

Just regular vinegar will be fine. Rice vinegar isn’t as sharp as malt vinegar but I think it could work if you don’t have anything else. Add it in little by little and keep tasting until it tastes right to you. Hope that helps

[@MsLori1973]

I wonder If we could make our own self rising flour if we do t have any at home.

[@EdithWeston]

Ahhh man - this looks, sounds and I bet tastes wowser! ... I wonder if you can do a gluten free version with cornflower and something else...

[@ChowWithLau]

Hi Edith - thank you! It’s definitely up their amongst my favourites. When I recommend a gluten free alternative I usually point out one of my Hong Kong style sweet and sour recipes. The closest thing that I have to this on my channel at the moment is my ‘boneless crispy ribs’ recipe (which aren’t actually ribs at all). They are amazing. But I will experiment with cornflour balls when I get a chance. I like a challenge 😊

[@heatherpadgett2116]

Thank you!! Hxx just cooking balls now..Hxx

[@ChowWithLau]

Hi Heather - that’s great! Hope it works for you. Please let me know how it goes 😊xx

[@heatherpadgett2116]

@@ChowWithLau I wish I could send you photos..so authentic tasting and, baking soda..who knew.. Hxx

[@ChowWithLau]

@@heatherpadgett2116 You can send pics to me by my Facebook page if you like - just search for Chow With Lau. Yeah it’s quite simple really, but I find most of the best recipes are 😊xx

[@heatherpadgett2116]

@@ChowWithLau cool..I will look for you there.. Hxx

[@AyveeCee]

Very nice batter recipe. A saver. Triple 'A' Amazing for the pork balls. 😋😋😋 Not intended as a gripe, but I halved the batter ingredients and it was still too much. Next time I'll drop to a quarter of the ingredients.

[@ChowWithLau]

I’m very happy you like the recipe. And unfortunately portion control has never been my strong suit 😅 To be honest it’s easier for me to get the batter right using bigger amounts but obviously adjust it as much as you need. Thanks for your comment 😊🙏

[@hermanmason9635]

So whats the batter

[@houston1947]

I was wondering if I could do this recipe with left over roast pork.

[@ChowWithLau]

Thanks for your question. I wouldn’t use Cooked roast pork as it will end up tough and chewy. Left over roast pork would be good used in fried rice, chow mein, foo yung and ramen dishes. Hope that helps 😊

[@poorfesor]

My first sweet and sour pork was almost 70 years ago in China Town San Francisco, there was no catsup in the sauce at all so I never put it my sauce. I will give you recipe a try.

[@ChowWithLau]

Thank you for sharing that. To think that this dish is at least 70 years old is amazing! I’d love to try out your recipe for sweet and sour sauce if you’d like to share it? I might even put it in my channel - crediting you of course 😊

[@poorfesor]

@@ChowWithLau Just brown sugar and vinegar that I sometimes manage to get just right. I sometimes incorporate the pineapple juice. I have no idea what their recipe might have been back then just my guess. There was a poor man version available with fried won ton instead of pork. At that time on Market street there was a $1.09 cent steak house that served a flame grilled NY cut steak with baked potato, small salad and a sourdough roll all for $1.09. Wish I had a real recipe but alas, lost in history I imagine. I only know from memory how great the sweet and sour was and I am sure I never even came real close to repeating the taste but I know it was never red. May not of even use brown sugar for the rich brown color could have been soy sauce. It did include peppers, onions and pineapple chunks tho. I had Sweet and sour in Hong Kong in 63 and I don't remember er catsup in the sauce there either but I had things other than food on my mind for the most part.

[@MsLori1973]

Did u say 100 g of flour cuz that looks like a heck of alot more or did I hear that wrong. I ask cuz I just did starter dough n it calls for 100g of flour every time you feed it and it's no where near this amount. 6.4 tbs unweighted and weight like 1/4 cup by look.

[@colinedwards931]

Sometimes I just need inspiration to cook what I love, been here a few times now & about to eat like a king for the reaction of the price!

[@ChowWithLau]

Hi Colin - I’m very happy my channel has helped. This is exactly why I started KZbin 😊

[@lekymenze5513]

I like how you eat 🤣

[@ChowWithLau]

Thank you! It’s hard to eat gracefully on camera so I have given up trying 😋😅

[@captainalpaka1551]

I lived in China for half a year. "Sweet and Sour Pork "was the first phrase I learned. Then I had to learn to how to say "Thank You".

[@ChowWithLau]

Lol! That’s what I call getting your priorities right 😅👍

[@hermanmason9635]

I didn't see what you put in it so how do we learn

[@ChowWithLau]

I think you’d better watch the video again. It’s all there 👍

[@mattwinstanley2544]

When I was a kid sharing a portion of BBQ Spare Ribs with my dad was our usual go to Chinese takeaway dish. However, occasionally he’d want something I wasn’t that keen on so I’d have mixed chicken and pork balls with sweet and sour sauce. It was lovely. But last say 10-15 years if I ever order pork balls they are usually very chewy and it’s not nice, so I stick to chicken. Shame really but I’ve also noticed the batter of the balls has moved from lovely thin crispy to heavier thicker batter - which again isn’t as nice. This is Manchester way Chinese Takeaways.

[@ChowWithLau]

Hi Matt, thank you so much for sharing this. Food always holds special memories, and I appreciate yous. I guess that recipes change as restaurants and takeaways are taken over by different people. My channel is my way of cataloging my family’s recipes and adding some of my own along the way. A lot of establishments are now owned by a new wave of people from China who are not here for long term and the quality is not what it used to be, unfortunately. Thanks again for your comment, have a great day 😊

[@code187_m.d.k5]

Gonna try this question tho why is it alot of places put pineapple in tne sauce

[@ChowWithLau]

I think it’s because it adds a little fruitiness to the sauce and gives it some texture. Personally I like it but I know many don’t 🤷🏻😄

[@code187_m.d.k5]

@@ChowWithLau i always eat it as i figured it was part of the dish lol

[@ChowWithLau]

@@code187_m.d.k5 I think it adds to the dish. But I know some people hate pineapple in savoury food because they often tell me 😂

[@TheSssarasss]

The flow and explanations you can lisint without a video and understand everything as you go along

[@ChowWithLau]

I’m happy you like the way I make my videos. I try to give as much detail as I can 😊👍

[@MsLori1973]

Oh I see 200g of raising flour. I would have thought it was even a lighter flour of some sort. Ahh this is great. It's my bfs fav food ans I'd like to make it for him. I've always used measuring cups. So this while weighing thing is new to me ans I thought I made a huge mistake with my bread starter lmao. I can almost taste this recipe as you cook it. It's amazing. Thank you I'm gona surprise him. I also like your meat you picked. I am so picky ans I do not like the kind in the restaurant. Always feels fatty ir griddley and I hate that. So does he but he eats it. I can't wait to mak le this for him. 😊

[@ChowWithLau]

Glad you like it! It’s really easy to make and so deliciously crispy when eaten fresh from cooking. I’m the opposite of you, I’ve never got my head round using measuring cups 😅 Your bf is a very lucky guy - please let me know how it goes and thank you for your lovely comment 😊

[@duncanmit5307]

👍👍👍💜💜

[@ChowWithLau]

Thanks Duncan 😊❤️

[@tonistoian1480]

😋😋😋😋😋😋😋😋

[@ChowWithLau]

😊❤️

[@nancydelu4061]

You are missing a great opportunity with kids. This is one of the few meals that you can parcook vegetables, then throw them into the sweet sour sauce, then pour over pork chunkies. Serve over big bowls of rice. Seconds on pork only if you eat your vegetables !!

[@ChowWithLau]

Sounds like a great plan! Thank you 😊

[@Zizzy7]

"I like using pork belly because of all the fat" - he says while trimming almost all the far from the chops. >.

[@ChowWithLau]

If you listen properly I say that ‘I prefer pork belly because I like the fat, but a lot of people don’t like the fat which is why I’m using pork chops’ and subsequently trimming off the fat. I make my videos for my viewers and take into account their tastes whilst giving my own opinions. Helps if you listen though. Sorry for the lecturing tone but I feel I have to defend myself from incorrect statements. Thanks for watching though - I really appreciate every view 🙏🙏🙏

[@code187_m.d.k5]

Non stick wok metal spoooooon uncle Roger would of put his leg down haiya lol

[@ChowWithLau]

Well spotted lol! I think a part of me is hoping that Uncle Roger roasts me 😅

[@jhonthemethodical2491]

Cooking in vegetable oil No Way

[@tonydobson545]

Very nice recipe, only spoiled by your piggish eating at 14.05... maybe not have the microphone so close for tasting.

[@ChowWithLau]

Lol! Sorry about that. Glad you like the recipe though 😅

[@Jtsh706]

So irritating to hear the breathing breathlessness sound

[@ChowWithLau]

I know. It’s difficult to fix it for the tasting shots because I use a lapel mic. Am experimenting with different methods now. Thanks for watching though 👍

[@Jtsh706]

@@ChowWithLau Great and thank you

[@ChowWithLau]

You’re welcome 😊

[@WallStreet749]

You made me want some of that so dang bad I went and bought a Wok -. Hallaugh free the Chinese

[@ChowWithLau]

Wowsers! It’s going to be worth it though. Just don’t blame me for the affect on your waistline! 😅