As some of you will know the boar we had killed a few month or so back was made into mince. We sold a fair amount but still were left with a fair bit to fill the freezer (thankfully, there is nothing better than home reared meat).
With all this mince now available I have had to become a bit of a dab hand at making mince based meals beyond the realms of bolognaise, lasagne and mince and tatties.
Tonight's is a second round of sweet and sour pork balls. To make it you'll need a kilo of pork mince, red onion, ketchup, brown sugar, soy sauce, garlic and ginger.
I make the mince into balls first and brown them in a little butter on the hob before putting them in the oven to carry on cooking.
For the sauce chop up the onion and soften in a little butter, add in the garlic and the ginger to your tastes and allow the mix to come together and the smells fill your nose.
Shake in a good amount of soy sauce and a huge dollop of ketchup, mix it all together and taste, then add in a pinch of two of brown sugar and allow it all to dissolve stirring all the time. Give it a taste and add more soy or ketchup if you think it needs it.
Boil some rice or egg noodles on the hob ready to serve with your pork balls and sauce. You can either pour the sauce over the balls while they are in the oven, or leave it until you serve.
Dish the rice, place the balls on top and pour over the sauce.
Enjoy
