Actually the title is a misnomer because the bola-bola here is shaped into a log, embutido style and then sliced after frying. But I adapted bola-bola for lack of a better name to give this dish. This is the kind of food that I grew up with. My lola, bless her soul would always make a batch of these meatballs and then steam them before frying. By the time the meatballs are cooked everyone already had a sample before it manages to reach the dining table. I skipped the steaming part. It saves time and there is no significant difference to the end result.
We always have vegies to go with our meal whether it's fish,pasta or meat. The good thing about this dish is that its already got vegies so I don't have to make a salad. Normally I wouldn't put zucchini but it's in the fridge so I'd rather use it than waste it. Surprisingly, it went well with the tangy flavour of the dish.
As always, feel free to experiment with the veggies that you would put in this dish. Generally, the firm and crunchy types like carrot, celery, capsicum and cauliflower are the best ones to use.
sweet and sour bola-bola
5oogms pork mince
1 egg, beaten
1 carrot, grated
1/4 cup water chestnut, finely chopped(optional)
dash of sesame oil
1/4 c spring onion, chopped or 1 onion finely chopped
salt and pepper
cooking oil for frying
sweet and sour veggies:
3 tbsp coking oil
1 carrot, sliced
1 small capsicum, sliced
1 small can pineapple pieces(juice reserved)
1 medium zucchini, sliced
1 inch ginger finely chopped
1 onion, chopped
1 clove garlic
2 tbsp tomato paste
2 tbsp vinegar
1/4 c brown sugar
1 tbsp cornflour mixed with 1 1/2 c water
reserved pineapple juice
salt and pepper
Mix all the ingredients for the bola-bola except for the cooking oil. Shape into three logs and deep fry in medium heat until brown. Let it cool before slicing.
Heat cooking oil and stirfry the onion, garlic, ginger and carrot for 2 minutes. Add the capsicum and zucchini and stirfry for another 2 minutes. Lastly add the pineapple pieces
Meanwhile combine the rest of the ingredients and mix well. Pour into the pan with the vegies and stir until thickened.
Arrange sliced bola-bola in a platter and top with the sweet and sour vegies.