• Thank you for your patience and understanding during these unprecedented times. We really appreciate your continued support!

Recipe: Chinese Sweet and Spicy Pork Meatballs

This recipe can easily be scaled up to serve at a party, or to enjoy as a main course with rice.



450g pork mince

1 tbsp corn starch

1 tsp ginger, minced

1 tbsp garlic, minced

2 tsp light brown sugar

2 tsp Wing Yip Light Soy Sauce

1 tsp five-spice powder

Vegetable oil for deep frying



3 tbsp Wing Yip Light Soy Sauce

1 tbsp Wing Yip Dark Soy Sauce

3 tbsp Wing Yip Hoi Sin Sauce

1 tsp rice vinegar

3 tbsp Mai Siam Sriracha Sauce

1 tsp light brown sugar

1 tsp Wing Yip Sesame Oil



2 spring onions, thinly sliced

2 tsp white sesame seeds

Cooking Method

Makes 20, serves 10 as a canape

1. In a large bowl combine the pork mince, corn starch, ginger, garlic, sugar, soy sauce and five-spice powder and mix well. It is best to use your hands to do this to ensure that the spices are evenly mixed with the mince.

2. Roll 1 ½ tbsp pork mince into a ball and continue until you’re used all of the mixture. You should make around 20 meatballs.

3. Heat a deep fryer or a wok/saucepan with oil to 180°c. Once hot, fry the meatballs for 3-4 minutes until dark golden brown in colour and cooked through. Alternatively, heat 1 tbsp of oil in a frying pan and cook the meatballs in batches for 8-10 minutes or until browned on all sides and cooked through.

4. To make the sauce, combine all ingredients in a wok and heat gently until the sauce comes together. Reduce the amount of sriracha sauce if you don’t want a spicy sauce.

5. Once the sauce has come together and the meatballs are hot, add the meatballs to the sauce and stir well to ensure the meatballs are thoroughly coated. Continue to heat until the sauce has reduced to a glaze and then serve. Sprinkle over the spring onions and sesame seeds to garnish.

6. For canapes the meatballs could be served individually on spoons, or they could be served on a large plate with toothpicks to pick them up with.