Tangcu Muli Rouwan (Sweet and Sour Pork Oyster Meatballs)

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“This recipe is from a diner party hosted by Ivy Hui in Chengdu, Sichuan, China.”
13 meatballs

Ingredients Nutrition


  1. Heat oil in a 14 inch flat-bottomed wok or frying pan to 350 degrees F.
  2. Mix pork, oysters, half the garlic, along with scallions, ginger, and egg white in a bowl. Form the mixture into thirteen 1 1/2 inch balls; set aside.
  3. Mix cornstarch and 1/4 cup water in a bowl. Working in 2 batches, dip meatballs in cornstarch mixture and add to oil.
  4. Cook, turning as needed, until browned, 4–6 minutes. Using a slotted spoon, transfer meatballs to paper towels to drain; set aside.
  5. Discard all but 3 tablespoons oil. Return wok to medium-high heat. Add remaining garlic; cook until fragrant.
  6. Add paste, soy, sherry, sugar, and vinegar. Bring to a boil and cook until sauce is thick, 5–7 minutes. Add meatballs; cook until hot, 2–3 minutes more. Serve with rice.

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