Ground pork is almost synonymous to meatballs. And when I see ground pork in the groceries' meat section, my mind always gives a mental image of sweet and sour meatballs. And each time I am cooking sweet and sour meatballs for dinner, the dish never fails to take me a decade back, in those years when I was in college sitting in one of the chairs of a particular carenderia at the back of our college campus, ordering 20 pesos worth of lunch: 15 pesos for the sweet and sour meatballs and 5 pesos for the rice. That carenderia is special because their dishes are extremely affordable and fairly delicious.
So each time I make my own version of sweet and sour meatballs, the dish always gives me a trip down memory lane on those times when cash is scarce and food is simple, reminding me that food doesn't have to be complicated to be pleasurable.
For my sweet and sour meatballs, I prefer the meatballs to be of smaller sizes so I can fry it fast, the heat can easily reach the center of the meatballs. You may of course use a tablespoon if you want them bigger.
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