17 September 2014,16:03 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
45 minutes

Preparation Method :

  • In a large bowl combine the pork, sherry, salt, egg, spring onions, coriander, star anise and ginger. Shape the mixture into 12 or more balls and place on a tray. Chill for at least 20 minutes.
  • In a pan large enough to hold all of the pork balls, mix together the soy sauce, sugar, vinegar, tomato puree, orange juice, pineapple and stock.
  • Bring to a gentle boil. Add the pork balls and simmer for 15 minutes or until the balls are cooked through.
  • Meanwhile, pour boiling water over the noodles and leave to stand for 3 minutes or according to packet instructions. Drain and keep warm.
  • Divide the noodles among the serving plates and spoon the pork balls and sauce over them. Serve hot, garnished with lemon wedges.


  • 500 grams minced pork
  • 2 tablespoon dry sherry
  • 2 teaspoon salt
  • 2 eggs, lightly beaten
  • 5 spring onions, finely chopped
  • 2 teaspoon ground coriander
  • 2 teaspoon ground star anise
  • 2 teaspoon grated root ginger   
  • 5 tablespoon soy sauce
  • 5 tablespoon caster sugar
  • 8 tablespoon garlic vinegar
  • 8 tablespoon tomato puree
  • 8 tablespoon orange juice
  • 250 grams pineapple, finely chopped
  • 400 ml chicken stock
  • 250 grams egg thread noodles
  • Lemon wedges, to garnish

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