• 2 slices bread, crusts removed
  • 60ml (1/4 cup) milk
  • 500g pork mince
  • 3 green shallots, finely chopped
  • 2cm piece ginger, peeled, finely grated
  • 2 garlic cloves, crushed
  • 2 teaspoons cornflour
  • 1 egg
  • 3 tablespoons soy sauce
  • 2 tablespoons peanut oil
  • 1 brown onion, coarsely chopped
  • 1 red capsicum, deseeded, coarsely chopped
  • 1 green capsicum, deseeded, coarsely chopped
  • 227g can pineapple chunks in juice
  • 125ml (1/2 cup) tomato sauce
  • 60ml (1/4 cup) rice wine vinegar
  • 1 tablespoon caster sugar
  • Steamed brown rice, to serve
  • Fresh coriander leaves, to serve (optional)
  • Bean sprouts, to serve (optional)


1. Place the bread in a bowl and cover with the milk. Set aside for 2 minutes to soak. Squeeze out the milk and place the bread in a large bowl.

2. Add the pork mince, shallot, ginger, garlic, cornflour, egg and 1 tablespoon soy sauce to the bread mixture. Use your hands to mix gently to combine. Season. Roll tablespoonfuls of the mixture into balls. Transfer to a plate.

3. Heat 1 tablespoon oil in a large frying pan over medium heat. Add the meatballs, in batches, and cook, tossing, for 8 minutes or until golden. Transfer to a separate plate.

4. Heat the remaining 1 tablespoon oil in the pan over medium-high heat. Add the onion and capsicum and cook, stirring, for 3-4 minutes or until slightly softened. Reduce heat to low. Add the pineapple and juice from the can, tomato sauce, vinegar, sugar and remaining 2 tbs soy sauce and bring to the boil. Reduce the heat to medium and add the meatballs. Cook, stirring, for 4-5 minutes or until the meatballs are cooked through and the sauce thickens.

5. Divide rice among serving bowls. Top with meatballs and sauce. Scatter over coriander and bean sprouts, if you like.

(Credit: recipe from www.taste.com.au)

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