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Babe in Arms Pork

A community recipe by

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The name of this dish has come about, because I did actually make this holding my baby son in my arms almost the whole time (other than chopping the onions:)), so it can be made single handed in need:) You can of course, make lovely neat little balls of the mixture before heating the pan, and use two hands too - but this dish is really a throw together thing, so I wouldn't bother even if I had two hands!


Serves: 4

For the Pork Mix

  • 595 grams ground pork
  • 1 small finely diced red onion
  • 1 egg
  • 63 millilitres semolina
  • 2 tablespoons bbq sauce
  • 2 tablespoons light soy sauce

For the Sauce

  • 2 tablespoons olive oil
  • ½ orange (juice)
  • 2 tablespoons chinese rice wine
  • 1 tin diced tomato
  • 250 millilitres chicken broth
  • 2 tablespoons soy sauce
  • 2 tablespoons bbq sauce
  • 2 tablespoons chinese black vinegar
  • 1 teaspoon honey
  • 1 teaspoon asian sesame oil
  • 1 scallion (sliced diagonally)
  • salt
  • pepper


Babe in Arms Pork is a community recipe submitted by Coby and has not been tested by so we are not able to answer questions regarding this recipe.

  • In a medium bowl combine, the mince, red onion, egg, semolina, sauces and salt and pepper. Mix well (with one hand if you like - I do:)).
  • Heat a large frying pan on medium heat, and add the oil. Using one hand (again) rip off little bits of the pork mixture and drop it into the pan, roughly teaspoon amounts, but as you are working with one hand, it will be rough and ready and it matters not if the bits are bigger or smaller. You can make them into rough balls, but the little bits here and there just add texture to the sauce later.
  • Fry off the meat, until it's at least browned on one side. Turn the heat up, and deglaze the pan with the orange juice and wine, then add the tinned tomatoes, stock, sauces, vinegar, honey and salt and pepper.
  • Bring to the boil, reduce the heat, and simmer for about 15 to 20 minutes. When ready to serve, stir through the scallions and asian sesame oil.
  • Serve with steamed basmati rice.
  • Tell us what you think