Cheese-Stuffed Sweet and Sour Pork
Pineapple

A playful twist on a classic favorite, featuring crispy pork belly meatballs stuffed with gooey mozzarella, tossed in a vibrant sweet and sour sauce with fresh pineapple.

Ingredients

• 300 g sliced pork belly
• 1/2 fresh pineapple
• 1/2 red onion
• 1 red bell pepper
• 1 green bell pepper
• 100 g shredded mozzarella cheese
• 2 eggs
• 1 cup potato starch
• 50 g tomato paste
• 1/4 cup water
• 2 tbsp white sugar
• 1 tbsp white vinegar
• 1 tsp salt
• 1/2 tsp pepper
• for frying cooking oil
• for garnish white sesame seeds

Instructions

1. 1Prepare the pineapple

   

   Peel and core the fresh pineapple, then use a cleaver to cut it into chunky, bite-sized pieces on a cutting board. Once chopped, wash the pieces clean and soak them briefly in a bowl of salt water to help dilute the bromelain.

   Tip: Soaking fresh pineapple in salt water neutralizes the enzymes that can cause a stinging sensation on your tongue.
2. 2Chop the red onion

   

   Place the red onion on a wooden cutting board and chop it into large square chunks using a cleaver.

   Tip: Cut the onions into uniform chunks so they cook evenly later in the wok.
3. 3Prepare the pork belly slices

   

   Fold two long slices of raw pork belly in half, gently pat them with the back of a knife, and sprinkle with pepper and salt to help them adhere.

   Tip: Patting the meat gently helps the two slices stick together securely before wrapping.
4. 4Add mozzarella cheese

   

   Take a small pinch of mozzarella cheese, knead it into a ball in the palm of your hand, and place it at one end of the prepared pork belly slices.

   Tip: Compress the cheese firmly into a ball so it stays contained inside the meat wrap.
5. 5Wrap the cheese in pork belly

   

   Roll up the raw pork belly slices around the cheese, constantly changing direction as you roll to ensure the cheese is completely enclosed.

   Tip: Squeeze gently after rolling to ensure the meat wrap is sealed tightly around the cheese.
6. 6Coat with potato starch

   

   Coat the rolled meatballs evenly in potato starch inside a glass bowl, ensuring a thorough layer to seal the surface.

   Tip: Make sure every part of the meatball is covered with starch to create a crispy outer shell during frying.
7. 7Deep-fry the meatballs

   

   Gently drop the starch-coated meatballs into a pot filled with hot cooking oil, stirring occasionally with chopsticks to prevent sticking.

   Tip: Fry until they float to the surface, then remove and double-fry later for extra crispiness.
8. 8Remove partially cooked meatballs

   

   Using chopsticks and a metal skimmer, carefully take the partially cooked, pale golden meatballs out of the hot oil.

   Tip: Remove them before they brown too much so they can be double-fried later for an extra crispy crust.
9. 9Double-fry the meatballs

   

   Return the meatballs to the hot oil for a second fry until the surface turns deeply golden and crispy.

   Tip: Ensure the oil temperature is high enough before the second fry to achieve maximum crispiness without absorbing too much oil.
10. 10Stir-fry tomato paste and onions

    

    In a wok or large pan, heat a little cooking oil and stir-fry the thick red tomato paste together with the chopped red onion pieces until the oil separates and turns a vibrant, shiny red.

    Tip: Fry the tomato paste sufficiently to release its deep flavor and vibrant color before adding other liquids.
11. 11Add sugar to the sauce

    

    Pour a splash of water into the wok to dilute the vibrant red sauce, then add the white sugar and white vinegar, stirring well to combine into a tangy glaze.

    Tip: Balance the sugar and white vinegar carefully to achieve the classic sweet and sour flavor profile.
12. 12Combine ingredients in the sauce

    

    Add the fried meatballs, pineapple chunks, and red and green bell peppers into the bubbling red sauce, tossing everything together to coat evenly.

    Tip: Coat the ingredients quickly over high heat so the bell peppers retain their crisp texture.

Storage & Reheating

Burn It Off

Frequently Asked Questions