Ingredients:

  • 1 lb Ground Pork (medium fat content)
  • 1/2 cup Panko Breadcrumbs
  • 1 Large Egg, lightly beaten
  • 1 teaspoon Fresh Ginger, grated
  • 1 clove Garlic, minced
  • 1 tablespoon Soy Sauce (low sodium)
  • 1 teaspoon Sesame Oil (toasted)
  • Salt and Black Pepper to taste
  • 2 tablespoons Vegetable Oil (for searing)
  • 1 cup Canned Pineapple Chunks, drained (reserve juice)
  • 1 medium Red Bell Pepper, diced
  • 1 medium Green Bell Pepper, diced
  • 1/2 medium Yellow Onion, roughly diced
  • 1 cup Reserved Pineapple Juice
  • 1/2 cup Ketchup (tomato)
  • 1/4 cup Brown Sugar (lightly packed)
  • 1/4 cup Rice Vinegar (unseasoned)
  • 2 tablespoons Soy Sauce (low sodium)
  • 2 tablespoons Cornstarch (for slurry)
  • 2 tablespoons Cold Water (for slurry)

Instructions:

  1. Combine Ingredients: In a large mixing bowl, gently combine the ground pork, panko, egg, grated ginger, minced garlic, soy sauce, and sesame oil. Season lightly with salt and pepper. Mix only until just combined; avoid overmixing.
  2. Form and Chill Meatballs: Roll the mixture into 1.5-inch (4 cm) balls (you should get 16-18). Place the formed meatballs on a plate and refrigerate for 30 minutes. This chilling time helps them hold their shape during cooking.
  3. Sear Meatballs: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chilled meatballs, working in batches if necessary. Sear them, turning frequently, until browned and crusty on all sides (about 5–7 minutes). They do not need to be cooked through at this stage.
  4. Drain: Remove the seared meatballs and set them aside on a plate lined with kitchen paper to drain excess fat. Drain any remaining fat from the skillet, leaving just a thin coating.
  5. Sauté Vegetables: Reduce the heat to medium. Add the diced onion and bell peppers to the skillet. Sauté for 3–4 minutes until they begin to soften slightly but still retain some crunch (al dente). Add the pineapple chunks and cook for 1 minute.
  6. Prepare Sauce Base: In a separate medium bowl, whisk together the reserved pineapple juice, ketchup, brown sugar, rice vinegar, and soy sauce until the sugar dissolves. Pour this mixture over the vegetables in the skillet and bring the mixture to a gentle simmer.
  7. Thicken Glaze: While the sauce simmers, create a slurry by combining the cornstarch and cold water in a small bowl until smooth. Pour the slurry into the simmering sauce while constantly stirring. The sauce will thicken rapidly and become glossy. Reduce the heat immediately to low.
  8. Finish the Dish: Return the seared meatballs to the sauce. Gently toss to ensure they are fully coated in the glaze. Simmer gently for 8–10 minutes, allowing the meatballs to finish cooking through (internal temperature should reach 165°F/74°C) and absorb the delicious glaze. Garnish with fresh spring onions or sesame seeds and serve piping hot.